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DOWNING'S WORKS. 



DOWNING'S Fruits and Fruit Trees op America. 
Revised, with large additions, by Chas. Downing. " T7ie 
Micydopedia of Fruits.'' 1 vol. 8vo. 1,122 pages, - -$4.00 

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DOWNING'S Selected Fruits for the Garden and 

Market, with over 400 illustrations. 12mo, cloth, - - 2.50 

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offered at wholesale and retail by 

JOHN WILEY & SON, 15 ASTOR PLACE, NEW YORK. 

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SELECTED FBUITS: 
DOWNING'S FRUITS AND FRUIT-TREES 

An 
/ 

OF. 

AMERICA. 

WITH SOME NEW VARIETIES: 



INCLUDING 



THEIR CULTURE, PROPAaATION, AND MANAGEMENT 
IN THE GARDEN AND ORCHARD. 



if 



CHARLES DOWNING. 






diln^nitA 



WITH UPWARDS OF FOUR HUNDRED OUTLINES 

OF APPLES, CHERRIES, GRAPES, 

PLUMS, PEARS, &c. 



NEW YORK: ' 
JOHN WILEY & SON, 

15 ASTOR PLACE. 
1871. 



Entered according to Act of Congress, in the year 1871, by 

JOHN WILEY, 

In the Office of the Librarian of Congress, at Washington. 






66 



The New York Printing Company, 

20S ^a 213 E. x-ith Street, 

New York. 



PREFACE. 



The present edition of the Fruits and Fruit-Trees op 
America has been prepared, at our request, by Mr. Chas. 
Downing, with a view of meeting the wants and convenience 
of practical Fruit-gro.wers who wish to cultivate only those 
varieties which have been tested and approved as very good, 
or best for general use, or most profitable for market. To these 
have been added also some new varieties, which are promising. 

The larger volume, from which this is chiefly taken, has 
been pronounced by the Hon. Marshall P. Wilder " A 
Complete Encyclopedia of American Pomology," and as " a 
work of refei-ence having no equal in this country," and 
" deserving a place in the library of every Pomologist in 
America," &c. ; — for general use, however, the present 
volume will be found a most convenient manual even to 
those who possess the larger edition. 

The number of those who appreciate and cultivate fine 
fruit, for their own use only,* is rajDidly increasing in all parts 
of the country, and to such also this volume is especially 
valuable as supplying, in a convenient form, the great desi 
deratum — a most trustworthy guide in the selection of the 
choicest fruits of every kind. 

We commend it to all who need such a work, with the ut- 
most confidence. 

The Publishers. 

June, 1871. 



CONTENTS. 



PAGH 

Pkeface iii 

CHAPTER I. 

The Production op New Varieties op Fruit 1 

The Van Mons Theory 6 

Cross-Breeding 9 



CHAPTER II. 

Remarks on the Duration op the Varieties op Fruit- 
Treeb 13 



CHAPTER III. 

Propagation of Varieties, Grafting, Budding, Cuttings, 
Layers, and Suckers 30 

CHAPTER IV. 
Pruning 43 

CHAPTER V. 
Training 50 

CHAPTER VI. 
Transplanting 59 

CHAPTER VII. 
The Position op Fruit-Trees — Soil and Aspect 67 

CHAPTER VIII. 
General Remarks on Insects ''l 



VI CONTENTS. 

CHAPTER IX. 

PAGE 

The Apple 76 

Uses 77 

Propagation 79 

Soil and Situation 80 

Preparing, Planting, and Cultivation of Orchards 81 

Pruning 82 

Insects 83 

Gathering and Keeping the Fruit 88 

Cider 90 

Varieties, Classification, and Terms used in Describing 

Apples 91 

Descriptive List of Varieties 92 

Siberian Crabs and Improved Siberian Apples, with Descrip- 
tive list 261 

Alphabetical Index to Descriptive Lists 653 

CHAPTER X. 

The Almond 265 

Uses and Cultivation 265 

Descriptive List of Varieties 266 

Ornamental Varieties 266 

Alphabetical Index to Descriptive List 653 

CHAPTER XI. 

The Apricot 267 

Uses, Cultivation 267 

Diseases 268 

Descriptive List of Varieties 268 

Curious or Ornamental Varieties 272 

Alphabetical Index to Descriptive List 660 

CHAPTER XII. 

The Berberry 272 

Culture 273 

The Blackberry 273 

Descriptive List of Varieties 274 

Alphabetical Index to Descriptive List 661 

CHATTER XIII. 

The Cherry 275 

Uses 276 

Soil and Situation 277 



CONTENTS. Vll 

PAGE 

Propagation 278 

Cultivation 279 

Training and Gathering the Fruit 279 

Descriptive List of Varieties : 

Class I. — Bigarreau and Heart Cherries 280 

Class II. — Duke and Morello Cherries 292 

Alphabetical Index to Descriptive List 661 



CHAPTER XIV. 

The Currant 298 

Uses 298 

Propagation and Culture, Insects, and Diseases 299 

Descriptive List of Varieties : 

Class I.— Red and White Currants 300 

Class II.— Black Currants 301 

Ornamental Varieties 302 

Alphabetical Index to Descriptive List 662 

CHAPTER XV. 

The Cranberry 302 

Alphabetical Index 662 

CHAPTER XVL 

The Fig 304 

Propagation 304 

SoU and Culture 305 

Descriptive List of Varieties : 

Class L— Red, Brown, or Purple 306 

Class II— White, Green, or Yellow 308 

Alphabetical Index to Descriptive List 662 

CHAPTER XVII. 

The Gooseberry 309 

Uses 309 

Propagation and Cultivation 310 

Descriptive List of Varieties 312 

American Varieties 314 

Alphabetical Index to Descriptive List 663 

CHAPTER XVIII. 

The Grape 315 

Uses, Soil 316 



nil CONTENTS. 

PAGE 

Propagation 317 

1. Culture of the Foreign Grape 318 

Renewal Training i 319 

Culture under Glass without Artificial Heat 320 

Culture under Glass with Fire Heat 323 

Construction of the Vinery 323 

Insects and Diseases 326 

Descriptive List of Foreign Grapes 327 

2. American Grapes 334 

Vineyard Culture 335 

Diseases and Insects, Grafting, Keeping 337 

Descriptive List of American Grapes 338 

Alphabetical Index to Descriptive Lists of Foreign and 
American Grapes 664 

CHAPTER XIX. 

The Melon 863 

Culture 364 

Descriptive List of Varieties . . . . » 365 

Alphabetical Index to Descriptive List 666 

CHAPTER XX 

The Water-Melon 365 

Descriptive List of Varieties 366 

Alphabetical Index to Descriptive List 666 

CHAPTER XXL 

The Mulberry 367 

Description of Varieties » 368 

Alphabetical Index 666 

CHAPTER XXIL 

The Nectarine 369 

Culture 369 

Descriptive List of Varieties 369 

Alphabetical Index to Descriptive List 666 

CHAPTER XXIII. 

Nuts 374 

Descriptive List of Varieties 375 

Alphabetical Index to Descriptive List 667 



CONTENTS. IX 

CHAPTER XXIV. 

PAGE 

The Olive 377 

Uses and Value 377 

Propagation and Culture 377 

Varieties 378 

Index to Varieties 668 

CHAPTER XXV. 

The Orange Family 379 

Soil and Culture 380 

Varieties 380 

Lemons 381 

The Lime 382 

. The Citron 383 

The Shaddock 382 

Index to Varieties 668 

CHAPTER XXVI. 

The Peach 383 

Uses 384 

Propagation 385 

Soil, and Situation 386 

Pruning 387 

Insects and Diseases 391 

The Yellows 392 

Remedy for the Yellows 398 

Raising Peaches in Pots 401 

Descriptive List of Varieties 404 

Curious or Ornamental Varieties 421 

Alphabetical Index to Descriptive List 668 

CHAPTER XXVII. 

The Pear 423 

General Description 422 

Gathering and Keeping the Fruit 424 

Propagation 425 

Soil, Situation, and Culture 427 

Diseases and Insects 428 

The Insect Blight. . : 429 

The Frozen-sap Blight 480 

Varieties 486 

Descriptive List of Varieties 440 

Alphabetical Index to Descriptive List 670 



X CONTENTS. 

CHAPTER XXVIII. 

PAGE 

The Plum 584 

Uses 585 

Propagation and Culture 587 

Soil 587 

Insects and Diseases 588 

Varieties 593 

Descriptive List of Varieties 593 

Ornamental Varieties 623 

Alphabetical Index to Descriptive List 675 

CHAPTER XXIX. 

The Pomegranate 623 

Propagation and Culture 624 

Varieties 624 

Alphabetical Index to Varieties 678 

CHAPTER XXX 

The Quince 625 

Uses 625 

Propagation, Soil, and Culture 626 

Varieties 626 

Alphabetical Index to Varieties 678 

CHAPTER XXXI. 

The Raspberry 629 

Uses, Propagation 629 

Soil and Culture 6;J0 

Varieties 631 

Alphabetical Index to Varieties 678 

CHAPTER XXXII. 

The Strawberry 635 

Propagation, Soil 636 

And Culture 687 

Varieties 639 

Alpine and Wood Strawberries 646 

Hautbois Strawberries 647 

Alphabetical Index to Varieties . .' 678 

Key to French Names 649 

Index to the Different Fruits 653 



FRUITS AND FRUIT-TREES. 



CHAPTER I. 

THE PRODUCTION OF NEW VARIETIES OF FRUIT. 

In our survey of the culture of fruits, let us begin at the 
beginning. Gradual amelioration, and the skilful practice of 
the cultivator, have so filled our orchards and gardens with 
good fruits, that it is necessary now to cast a look back at 
the types from which these delicious products have sprung. 

In the tropical zone, amid the surprising luxuriance of 
vegetation of that great natural hot-house, Nature offers to 
man, almost without care, the most refreshing, the most de- 
licious, and the most nutritive fruits. The Plantain and 
Banana, excellent either raw or cooked, bearing all the year, 
and producing upon a rood of ground the sustenance of a 
family ; the refreshing Guava and Sapodilla ; the nutritious 
Bread-fruit ; such are the natural fruit-trees of those glowing 
climates. Indolently seated under their shade, and finding 
a refreshing coolness both from their ever-verdant canopy of 
leaves, and their juicy fruits, it is not here that we must look 
for the patient and skilful cultivator. 

But, in the temperate climates, Nature wears a harsher and 
sterner aspect. Plains bounded by rocky hills, visited not 
only by genial warmth and sunshine, but by cold winds and 
seasons of ice and snow; these are accompanied by sturdy 
forests, whose outskirts are sprinkled with crabs and wild 
cherries, and festooned with the clambering branches of the 
wild grape. These native fruits, which at first offer so little 
to the eye or the palate, are nevertheless the types of our 
garden varieties. Destined in these climates to a perpetual 
struggle with Nature, it is here that we find man ameliorating 
and transforming her. 



2 THE PRODUCTION OF NEW VARIETIES OF FRUIT. 

Transplanted into a warmer aspect, stimulated by a richer 
soil, reared from selected seeds, carefully pruned, sheltered, 
and watched, by slow degrees the sour and bitter crab ex- 
pands into a Golden Pippin, the wild pear loses its thorns 
and becomes a Bergamotte or a Beurre, the Almond is de- 
prived of its bitterness, and the dry and flavorless Peach is 
at length a tempting and delicious fruit. It is thus only, in 
the face of obstacles, in a climate where Nature is not prodi- 
gal of perfections, and in the midst of thorns and sloes, that 
MAN, THE GARDENER, arisos and forces Nature to yield to his 
art. 

These improved sorts of fruit, which man everywhere 
causes to share his civilization, bear, almost equally with 
himself, the impress of an existence removed from the natu- 
ral state. When reared from seeds they always show a ten- 
dency to return to a wilder form, and it seems only chance 
when a new seedling is equal to, or surpasses its parent. Re- 
moved from their natural form, these artificially created sorts 
are also much more liable to diseases and to decay. From these 
facts arises the fruit-garden, with its various processes of 
grafting, budding, and other means of continuing the sort; 
with also its sheltered aspects, warm borders, deeper soils, 
and all its various refinements of art and culture. 

In the whole range of cares and pleasures belonging to the 
garden, there is nothing more truly interesting than the pro- 
duction of new varieties of fruit. It is not, indeed, by sow- 
ing the seeds that the lover of good fruit usually undertakes 
to stock his garden and orchard with fine fruit-trees. Rais- 
ing new varieties is always a slow, and, as generally under- 
stood, a most uncertain mode of bringing about this result. 
The novice plants and carefully watches his hundred seedling 
pippins, to find at last, perhaps, ninety-nine worthless or in- 
difierent apples. It appears to him a lottery, in which there 
are too many blanks to the prizes. He therefore wisely re- 
sorts to the more certain mode of grafting from well-known 
and esteemed sorts. 

Notwithstanding this, every year, under the influences of 
garden culture, and often without our design, we find our 
fruit-trees reproducing themselves ; and occasionally there 
springs up a new and delicious sort, whose merits tempt us 
to fresh trials after perfection. 

To a man who is curious in fruit, — the pomologist, — who 
views with a more than common eye the crimson cheek of a 
peach, the delicate bloom of a plum, or understands the epi- 
thets, rich, melting, buttery, as applied to a pear, nothing in 
the circle of culture can give more lively and unmixed plea- 
sure than thus to produce and to create — for it is a sort of 



THE PHODUCTION OF NEW VARIETIES OP FRUIT. 3 

creation — an entirely new sort, which he believes will prove 
handsomer and better than anything that has gone before. 
And still more : as varieties which originate in a certain soil 
and climate are found best adapted to that locality, the pro- 
duction of new sorts of fruit of high merit may be looked on 
as a most valuable as well as interesting result. 

Besides this, all the fine new fruits which of late figure so 
conspicuously in the catalogues of the nurseries and fruit- 
gardens, have not been originated at random and by chance 
efforts. Some of the most distinguished pomologists have 
devoted years to the subject of the improvement of fruit-trees 
by seeds, and have attained, if not certain results, at least 
some general laws, which greatly assist us in this process of 
amelioration. Let us therefore examine the subject a little 
more in detail. 

In the wild state, every genus of trees consists of one or 
more species, or strongly marked individual sorts; as, for 
example, the white birch and the black birch ; or, to confine 
ourselves more strictly to the matter in hand, the different 
species of cherry, — the wild or bird cherry, the sour cherry, 
the mazard cherry, &c. These species, in their natural state, 
exactly reproduce themselves ; to use a common phrase, they 
" come the same " from seed. This they have done for cen- 
turies, and doubtless will do forever, so long as they exist 
under natural circumstances only. 

On the other hand, suppose we select one of these species 
of fruit-trees and adopt it into our gardens. So long as we 
cultivate that individual tree, or any part of it, in the shape 
of sucker, graft, or bud, its nature will not be materially 
altered. It may, indeed, through cultivation, be stimulated 
into a more luxuriant growth ; it will probably produce 
larger leaves and fruit ; but we shall neither alter its fruit in 
texture, color, or taste. It Avill always be identically the 
same. 

The process of amelioration begins with a new generation, 
and by sowing the seeds. Some species of tree, indeed, seem 
to refuse to yield their wild nature, never producing any 
variation by seed ; but all fruit-trees, and many others, are 
easily domesticated, and more readily take the impress of 
CTilture. 

If we sow a quantity of seed in garden soil of the common 
black mazard cherry ( Cerasus avium), we shall find that, in 
the leaves and habit of growth, many of the seedlings do not 
entirely resemble the original species. When they come into 
bearing, it is probable we shall also find as great a diversity 
in the size, color, and flavor of the fruit. Each of these 
individual plants differing from the original type (the mazard) 



4 THE PRODUCTION OF NEW VARIETIES OF FRUIT. 

constitutes a new variety^ though only a few, perhaps only 
one, may be superior to the original species. 

It is worthy of remark, that exactly in proportion as this 
reproduction is frequently repeated, is the change to a great 
variety of forms or new sorts increased. It is likely, indeed, 
that to gather the seeds from a wild mazard in the woods, the 
instances of departure from the form of the original species 
would be very few ; while if gathered from a garden tree, 
itself some time cultivated, or several removes from a wild 
state, though still a mazard, the seedlings will show a great 
variety of character. 

Once in the possession of a variety which has moved out of 
the natural into a more domesticated form, we have in our 
hands the best material for the improving process. The fixed 
original habit of the species is broken in upon, and this 
variety which we have created has always afterwards some 
tendency to make further departures from the original form. 
It is true that all or most of its seedlings will still retain a 
likeness to the parent, but a few will differ in some respects, 
and it is by seizing upon those which show symptoms of 
variation that the improver of vegetable races founds his 
hopes. 

We have said that it is a part of the character of a species 
to produce the same from seed. This characteristic is retained 
even where the sport (as gardeners term it) into numberless 
varieties is greatest. Thus, to return to cherries : the Kent- 
ish or common pie-cherry is one species, and the small black 
mazard another, and although a great number of varieties of 
each of these species have been produced, yet there is always 
the likeness of the species retained. From the first we may 
have the large and rich Mayduke, and from the last the sweet 
and luscious Black-Hearts; but a glance will show us that 
the duke cherries retain the distinct dark foliage, and, in the 
fruit, something of the same flavor, shape, and color of the 
original species ; and the heart cherries the broad leaves and 
lofty growth of the mazard. So too the currant and goose- 
berry are difierent species of the same genus ; but though the 
English gooseberry-growers have raised thousands of new 
varieties of this fruit, and shown them as large as hens' eggs, 
and of every variety of form and color, yet their efibrts with 
the gooseberry have not produced anything resembling the 
common currant. 

Why do not varieties produce the same from seed ? Why, 
if we plant the stone of a Green Gage plum, will it not al- 
ways produce a Green Gage ? This is often a puzzling ques- 
tion to the practical gardener, while his every-day experience 
forces him to assent to the fact. 



THE PRODUCTION OF NEW VARIETIES OP FRUIT. 5 

We are not sure that the vegetable physiologists will under- 
take to answer this query fully. But in the mean time we 
can throw some light on the subject. 

It will be remembered that our garden varieties of fruits 
are not natural forms. They are the artificial productions of 
our culture. They have always a tendency to improve^ but 
they have also another and a stronger tendency to return to a 
natural or ivild state. " There can be no doubt," says Dr. 
Lindley, " that if the arts of cultivation were abandoned for 
only a few years, all the annual varieties of plants in our 
gardens would disappear and be replaced by a few original 
wild forms." Between these two tendencies, therefore, the 
one derived from nature, and the other impressed by culture, 
it is easily seen how little likely is the progeny of varieties 
always to reappear in the same form. 

Again, our American farmers, who raise a number of kinds 
of Indian corn, very well know that, if they wish to keep the 
sorts distinct, they must grow them in different fields. With- 
out this j)recaution they find, on planting the seeds produced 
on the yellow-corn plants, that they have the next season a 
progeny not of yellow corn alone, but composed of every 
color and size, yellow, white, and black, large and small, upon 
the farm. Now many of the varieties of fruit-trees have a 
similar power of intermixing with each other while in blossom 
by the dust or pollen of their flowers, carried through the air 
by the action of bees and other causes. It wdll readily occur 
to the reader, in considering this fact, what an influence our 
custom of planting the diflferent varieties of plum or of cherry 
together in a garden or orchard must have upon the constancy 
of habit in the seedlings of such fruits. 

■ But there is still another reason for this habit, so perplex- 
ing to the novice, who, having tasted a luscious fruit, j^lants, 
watches, and rears its seedling, to find it, perhaps, wholly 
different in most respects. This is the influence of grafting. 
Among the great number of seedling fruits produced in the 
United States, there is found occasionally a variety, perhaps 
a plum or a peach, which will nearly always reproduce itself 
from seed. From some fortunate circumstances in its origin, 
unknown to us, this sort, in becoming improved, still retains 
strongly this habit of the natural or wild form, and its seeds 
produce the same. We can call to mind several examples of 
this ; fine fruit-trees whose seeds have established the repu- 
tation in the neighborhood of fidelity to the sort. But when 
a graft is taken from one of these trees, and placed upon 
another stock, this grafted tree is found to lose its singuhir 
power of producing the same by seed, and becomes like all 
other worked trees. The stock exercises some, as yet, unex- 



6 THE PRODUCTION OF NEW VARIETIES OF FRUIT. 

plained power in dissolving the strong natural habit of the 
variety, and becomes, like its fellows, subject to the laws of 
its artificial life.* 

When we desire to raise new varieties of fruit, the common 
practice is to collect the seeds of the finest table fruits — those 
sorts whose merits are everywhere acknowledged to be the 
highest. In proceeding thus, we are all pretty well aware 
that the chances are generally a hundred to one against our 
obtaining any new variety of great excellence. Before we 
offer any advice on rearing seedlings, let us examine briefly 
the practice and views of two distinguished horticulturists 
abroad, who have paid more attention to this subject than any 
other persons whatever : Dr. Van Mons, of Belgium, and 
Thos. Andrew Knight, Esq., the late President of the Horti- 
cultural Society of London. 

The Van Mons Theory, 

Dr. Van Mons, Professor at Louvain, devoted the gi-eater 
part of his life to the amelioration of fruits. His nurseries 
contained, in 1823, no less than two thousand seedlings of 
merit. His perseverance was indefatigable, and, experiment- 
ing mainly on Pears, he succeeded in raising an immense 
number of new varieties of high excellence. The Beurre Diel, 
De Louvain, Prederic of Wurtemberg, &c., are a few of the 
many well-known sorts which are the result of his unwearied 
labors. 

The Yan Mons theory may be briefly stated as follows : — 

All fine fruits are artificial products ; the aim of Nature, in 
a wild state, being only a healthy, vigorous state of the tree, 
and perfect seeds for continuing the species. It is the object 
of culture, therefore, to subdue or enfeeble this excess of 
vegetation ; to lessen the coarseness of the tree ; to diminish 
the size of the seeds; and to refine the quality and increase 
the size of the flesh or pulp. 

There is always a tendency in our varieties of fruit-trees to 
return by their seeds towards a wild state. 

* The doctrine here advanced has perhaps no foundation in fact, 
nor has there been any test made that, to our knowledge, would con- 
trovert it. Observation of many years, however, leads to the behef 
that the mere engrafting' a variety upon another stock in no way 
afEects its habit or capacity for reproducing itself just the same as it 
would if retained upon its parent root. The great vitahty possessed 
by some varieties, their strong character, &c., prevent them, as it 
were, from receiving impregnation while in flower from any less 
vigorous sort, and hence, as a strong variety is of tener than otherwise 
surrounded by those of less vitality, it mainly f ertihzes itself from its 
own blossoms and thus reproduces its leading qualities. 



THE PRODUCTION OF NEW VARIETIES OF FRUIT. 7 

This tendency is most strongly shown in the seeds borne by 
old fruit-trees. And " the older the tree is of any cultivated 
variety of Pear," says Dr. Van Mons, " the nearer will the 
seedlings raised from it approach a wild state, without 
however ever being able to return to that state." 

On the other hand, the seeds of a young fruit-tree of a 
good sort, being itself in the state of amelioration, have the 
least tendency to retrograde, and are the most likely to pro- 
duce improved sorts. 

Again, there is a certain limit to perfection in fruits. 
When this point is reached, as in the finest varieties, the next 
generation will more probably produce bad fruit, than if 
reared from seeds of an indifferent sort in the course of 
amelioration. While, in other words, the seeds of the oldest 
varieties of good fruit mostly yield inferior sorts, seeds taken 
from recent varieties of bad fruit, and reproduced uninterrupt- 
edly f(yr several generations^ will certainly produce good fruit.* 

With these premises. Dr. Yan Mons begins by gathering 
his seeds from a young seedling tree, without paying much 
regard to its quality, except that it must be in a state of 
'variation j that is to say, a garden variety, and not a wild 
sort. These he sows in a seed-bed or nursery, where he 
leaves the seedlings until they attain sufficient size to enable 
him to judge of their character. He then selects those which 
appear the most promising, plants them a few feet distant in 
the nursery, and awaits their fruit. Not discouraged at 
finding most of them mediocre in quality, though differing 
from the parent, he gathers the first seeds of the most pro- 
mising and sows them again. The next generation comes 
more rapidly into bearing than the first, and shows a greater 
number of promising traits. Gathering immediately, and 
sowing the seeds of this generation, he produces a third, then 
a fourth, and even a fifth generation, uninterruj)tedly, from 
the original sort. Each generation he finds to come more 
quickly into bearing than the previous ones (the fifth sowing 
of pears fruiting at three years), and to produce a greater 
number of valuable varieties ; until in the fifth generation the 
seedlings are nearly all of great excellence. 

Dr. Van Mons found the pear to require the longest time 
to attain perfection, and he carried his process with this fruit 
through five generations. Apples he found needed bat four 
races, and peaches, cherries, plums, and other stone fruits 
were brought to perfection in three successive reproductions 
from the seed. 

* Experience of American growers does not bear out the supposi- 
tion here taken. The Seckel, one of the finest and most perfect pears, 
has perhaps given more valuable seedlings than any other one kind. 



O THE PRODUCTION OF NEW VARIETIES OF FRUIT. 

It will be remembered that it is a leading feature in this 
theory that, in order to improve the fruit, we must subdue or 
enfeeble the original coarse luxuriance of the tree. Keeping 
this in mind. Dr. Van Mons always gathers his fruit before 
fully ripe, and allows them to rot before planting the seeds, 
in order to refine or render less wild and harsh the next 
generation. In transplanting the young seedlings into quarters 
to bear he cuts off the tap root, and he annually shortens the 
leading and side branches, besides planting them only a few 
feet apart. All this lessens the vigor of the trees, and pro- 
duces an impression upon the nature of the seeds which will 
be produced by their first fruit ; and, in order to continue in 
full force the progressive variation, he allows his seedlings to 
bear on their own roots.* 

Such is Dr. Yan Mons' theory and method for obtaining 
new varieties of fruit. It has never obtained much favor 
in England, and from the length of time necessary to bring 
about its results, it is scarcely likely to come into very general 
use here. At the same time it is not to be denied that in his 
hands it has proved a very successful mode of obtaining new 
varieties. 

It is also undoubtedly true that it is a mode closely founded 
on natural laws, and that the great bulk of our fine varieties 
have originated by chance. 

The first colonists here, who brought with them many seeds 
gathered from the best old varieties of fruits, were surprised 
to find their seedlings producing only very inferior fruits. 
These seedlings had returned, by their inherent tendency, 
almost to a wild state. By rearing from them, however, 
seedlings of many repeated generations, we have arrived at a 
great number of the finest apples, pears, peaches, and plums. 
According to Dr. Yan Mons, had this process been continued 
unintevTU'ptedly ^ from one generation to the next, a much 
shorter time would have been necessary for the production of 
first-rate varieties. 

To show how the practice of chance sowing works in the 
other hemisphere, it is stated by one of the most celebrated 
of the old writers on fruits, Duhamel of France, that he had 
been in the habit of planting seeds of the finest table pears for 
fifty years without ever having produced a good variety. 
These seeds were from trees of old varieties of fruit. 

* "I have found this art to consist in regenerating in a direct line 
of descent, and as rapidly as possible, an improving variety, taking 
care that there be no interval between the generations. To sow, to 
re-sow, to sow again, to sow perpetually, in short, to do nothing but 
sow, is the practice to be pursued, and which cannot be departed 
from ; and in short this is the whole secret of the art I have employed, ' ' 
—Van Mons' Arhre^ FruUiers^ 1, p. 22, 223. 



THE PRODUCTION OF NEW VARIETIES OF FRUIT. 9 

The American gardener will easily perceive, from what we 
have stated, a great advantage placed in his hands at the 
present time for the amelioration of fruits by this system. 
He will see that, as most of our American varieties of fruit 
are the result of repeated sowings, more or less constantly 
repeated, he has before him almost every day a part of the 
ameliorating process in progress ; to which Dr. Yan Mons, 
beginning de novo, was obliged to devote his whole life. 
Nearly all that it is necessary for him to do in attempting to 
raise a new variety of excellence by this simple mode, is to 
gather his seeds (before they are fully ripe) from a seedling 
sort of promising quality, though not yet arrived at perfection. 
The seedling must be quite young — must be on its own root 
(not grafted) ; and it must be a healthy tree, in order to secure 
a healthy generation of seedlings. Our own experience leads 
us to believe that he will scarcely have to go beyond one or 
two generations to obtain fine fruit. These remarks apply to 
most of our table fruits commonly cultivated. 

In order to be most successful in raising new varieties by 
successive reproduction, let us bear in mind that we must 
avoid — 1st, the seeds of old fruit-trees; 2d, those of grafted 
fruit-trees ; and 3d, that we have the best grounds for good 
results when we gather our seeds from a young seedling tree, 
which is itself rather a perfecting than a perfect fruit. 

It is not to be denied that, in the face of Dr. Yan Mons' 
theory, in this country new varieties of rare excellence are 
sometimes obtained at once by planting the seeds of old 
grafted varieties ; thus the Lawrence's Favorite and the Co- 
lumbia plums were raised from seeds of the Green Gage, one 
of the oldest European varieties. 

Such are the means of originating new fruits by the Belgian 
mode. Let us now examine another more direct, more in- 
terestmg, and more scientific process — cross-breeding ; a mode 
almost universally pursued now by skilful cultivators in pro- 
ducing new and finer varieties of plants; and which Mr. 
Knight, the most distinguished horticulturist of the age, so 
successfully practised on fruit-trees. 

Cross-hreeding, 

In the blossoms of fruit-trees, and of most other plants, the 
seed is the ofispring of the stamens and p)istil, which may be 
considered the male and female parents, growing in the same 
flower. Cross-breeding is, then, nothing more than removing 
out of the blossom of a fruit-tree the stamens, or male pa- 
rents, and bringing those of another and different variety of 
fruit, and dusting the pistil or female parents with them, — a 




10 THE PRODUCTION OF NEW VARIETIES OF FRUIT. 

process sufficiently simple, but which has the most marked 
effect on the seeds produced. It is only within about fifty 
years that cross-breeding has been practised ; but Lord Bacon, 
whose great mind seems to have had glimpses into every dark 
corner of human knowledge, finely foreshadowed it. '' The 
compounding or mixture of plants is not found out, which, if 
it were, is more at command than that of living creatures ; 
wherefore, it were one of the most notable discoveries touch- 
ing plants to find it out, for so you may have great varieties 
of fruits and flowers yet unknown." 

In Figure 1 is shown the blossom of the Cherry. The 
central portion, c«, connected directly with 
0\ ^ the young fruit, is the pistil. The nume- 

rous surrounding threads, b, are the sta- 
mens. The summit of the stamen is called 
the anther, and secretes the powdery sub- 
stance called 2^ollen. The pistil has at its 
base the embryo fruit, and at its summit 
the stigma. The use of the stamens is to 
^'®- ^- fertilize the young seed contained at the 

base of the pistil ; and if we fertilise the pistil of one variety 
of fruit by the pollen of another we shall obtain a new va- 
riety, partaking intermediately of the qualities of both parents. 
Thus, among fruits owing their origin directly to cross- 
breeding, Coe's Golden Drop Plum was raised from the Green 
Gage, impregnated by the Magnum Bonum or Egg Plum; 
and the Elton Cherry from the Bigarrieu, impregnated by 
the White Heart.* Mr. Knight was of opinion that the 
habits of the new variety would always be found to par- 
take most strongly of the constitution and habits of the 
female parent. Subsequent experience does not fully con- 
firm this, and it would appear that the parent whose charac- 
ter is most permanent, impresses its form most forcibly on 
the ofispring. 

The process of obtaining cross-breed seeds of fruit-trees is 
very easily performed. It is only necessary, when the tree 
blooms which we intend to be the mother of the improved 
race, to select a blossom or blossoms growing upon it not yet 
fully expanded. With a paii' of scissors we cut out and re- 
move all the anthers. The next day, or as soon as the blos- 
som is quite expanded, we collect with a camel's-hair brush 

* The seedlings sometimes most resemble one parent, sometimes 
the other ; but more frequently share the qualities of both. JVIr. Cox 
describes an Apple, a cross between a Newtown Pippin and a Russet, 
the fruit of which resembled externally at one end the Russet and at 
the other the Pippin, and the flavor at either end corresponded ex 
actly with the character of the exterior. 



THE PKODUCTION OF NEW VARIETIES OF FRUIT. 11 

the pollen from a fully blown flower of the variety we intend 
for the male parent, applying the pollen and leaving it upon 
the stigma or point of the pistil. If your trees are much ex- 
posed to those busy little meddlers, the bees, it is well to 
cover the blossoms with a loose bag of thin gauze, or they 
will perhaps get beforehand with you in your experiments in 
cross-breeding. Watch the blossoms closely as they open, and 
bear in mind that the two essential points in the operation are : 
1st, to extract the anthers carefully, before they have matured 
sufficiently to fertilize the pistil ; and 2d, to apply the pollen 
when it is in perfectian (dry and powdery), and while the 
stigma is moist. A very little practice will enable the ama- 
teur to judge of these points. 

There are certain limits to the power of crossing plants. 
What is strictly called a cross-bred plant or fruit is a sub- 
variety raised between two varieties of the same species. 
There are, however, certain species, nearly allied^ which are 
capable of fertilizing each other. The offspring in this case 
is called a hybrid, or mule, and does not always produce per- 
fect seeds. " This power of hybridizing," says Dr. Lindley, 
" appears to be much more common in plants than in animals. 
It is, however, in general only between nearly allied sj^ecies 
that this intercourse can take place ; those which are widely 
diiferent in structure and constitution not being capable of 
any artificial union. Thus the different species of Straw- 
berry, of the gourd or melon family, intermix with the 
greatest facility, there being a great accordance between them 
in general structure and constitution. But no one has ever 
succeeded in compelling the pear to fertilize the apple, nor the 
gooseberry the currant. And as species that are very dis- 
similar appear to have some natural impediment which pre- 
vents their reciprocal fertilization, so does this obstacle, of 
whatever nature it may be, present an insuperable bar to the 
intercourse of the different genera. All the stories that are 
current as to the intermixture of oranges and pomegranates, 
of roses and black currants, and the like, may therefore be 
set down to pure invention." 

In j)ractice this power of improving varieties by crossing 
is very largely resorted to by gardeners at the pi-esent day. 
Not only in fruit-trees, but in ornamental trees, shrubs, and 
plants, and especially in florists' flowers, it has been carried 
to a great extent. The great number of new and beautiful 
Roses, Azaleas, Camellias, Fuchsias, Dahlias, and other flow- 
ering plants so splendid in color and perfect in form, owe their 
origin to careful cross-breeding. 

In the amelioration of fruits it is by far the most certain 
and satisfactory process yet discovered. Its results are more 



12 THE PRODUCTION OF NEW VARIETIES OF FRUIT. 

speedily obtained, and correspond much more closely to our 
aim, than those procured by successive reproduction. 

In order to obtain a new variety of a certain character, it 
is only necessary to select two parents of well known habits, 
and which are both varieties of the same or nearly allied 
species, and cross them for a new and intermediate variety. 
Thus, if we have a very early but insipid and worthless sort 
of pear, and desire to raise from it a variety both early and 
of fine flavor, we should fertilize some of its pistils with the 
pollen of the best flavored variety of a little later maturity. 
Among the seedlings produced we should look for early pears 
of good quality, and at least for one or two varieties nearly 
or quite as early as the female parent, and as delicious as the 
male. If we have a very small but highly flavored pear, and 
wish for a larger pear with a somewhat similar flavor, we 
must fertilize the first with the pollen of a large and hand- 
some sort. If we desire to impart the quality of lateness to 
a very choice plum, we must look out for a late variety as the 
mother, and cross it with our best flavored sort. If we de- 
sire to impart hardiness to a tender fruit, we must undertake 
a cross between it and a much hardier sort ; if we seek greater 
beauty of color or vigor of growth, we must insure these 
qualities by selecting one parent having such quality strongly 
marked. 

As the seeds produced by cross fertilization are not found 
to produce precisely the same varieties, though they will 
nearly all partake of the mixed character of the parents, it 
follows that we shall be most successful in obtaining precisely 
all we hope for in the new race in proportion to the number 
of our cross-bred seedlings ; some of which may be inferior, 
as well as some superior to the parents. It is always well, 
therefore, to cross several flowers at once on the same plant, 
when a single blossom does not produce a number of seeds. 

We should observe here, that those who devote their time 
to raising new varieties must bear in mind that it is not 
always by the first fruits of a seedling that it should be judged. 
Some of the finest varieties require a considerable age before 
their best qualities develop themselves, as it is only when the 
tree has arrived at some degree of maturity that its secretions, 
either for flower or fruit, are j^erfectly elaborated. The first 
fruit of the Black Eagle cherry, a fine cross-bred raised by 
Mr. Knight, was pronounced worthless when first exhibited 
to the London Horticultural Society ; its quality now proves 
that the tree was not then of sufficient age to produce its 
fruit in perfection. 



&5 



DURATION OF VARIETIEB OP FRUIT-TREES. 13 

CHAPTER II. 

REMARKS ON THE DUKATIOX OF VARIETIES OF FRUIT-TREES. 

It was for a long time the popular notion, that when a good 
variety of fruit was once originated from seed, it might be 
continued by grafting and budding forever, — or, at least, as 
some old parchment deeds pithily gave tenure of land — ^^ as 
long as grass grows and water runs." 

About 1830, however, Thomas Andrew Knight, the dis- 
tinguished President of the Horticultural Society of London, 
published an essay in its transactions tending entirely to 
overthrow this opinion, and to establish the doctrine that all 
varieties are of very limited duration. 

The theory advanced by Mr. Knight is as follows : All the 
constitutional vigor or properties possessed by any variety of 
fruit are shared at the same time by all the plants that can be 
made from the buds of that variety, whether by grafting, 
budding, or other modes of propagating. In similar terms. 
all the plants or trees of any particular kind of pear or apple 
being only parts of one original tree, itself of limited dura- 
tion, it follows, as the parent tree dies, all the others must 
soon after die also. "No trees, of any variety," to use his 
o\vn words, " can be made to produce blossom or fruit till the 
original tree of that variety has attained the age of puberty ; * 
and, under ordinary modes of propagation, by grafts and 
buds, all become subject, at no very distant period, to the 
debilities and diseases of old age." 

It is remarkable that such a theory as this should have 
been offered by Mr. Knight, to whose careful investigations 
the science of modern horticulture is so deeply indebted — as, 
however common it is to see the apparent local decline of cer- 
tain sorts of fruit, yet it is a familiar fact that many sorts 
have also been continued a far greater length of time than 
the life of any one parent tree. Still, the doctrine has found 
supporters abroad, and at least one hearty advocate in this 
country. 

Mr, Kenrick, in his new American Orchardist, adopts thia 
doctrine, and in speaking of Pears says : " I shall, in the fol- 

* This part of the doctrine has of late been most distinctly refuted, 
and any one may repeat the experiment. SeedUng- fmit-trces, it is 
well known, are usually several years before they produce fruit. But 
if a graft is inserted on a bearing tree, and, after it makes one sea- 
son's fair growth, the grafted shoot is bent directly down and tied 
there, wath its point to the stock below, it will the next season — the 
sap being checked — produce flower-buds and begin to bear, long- 
before the parent tree. 



14 DURATION OP VARIETIES OF FRUIT-TREES. 

lowing pages, designate some of these in the class of old varie- 
ties, once the finest of all old pears, whose duration we had 
hoped, but in vain, to perpetuate. For, except in certain 
sections of the city, and some very few and highly favored 
situations in the country around, they (the old sorts) have 
become either so uncertain in their bearing — so barren — so 
unprodvictive — or so miserably blighted — so mortally diseased 
• — that they are no longer to be trusted ; they are no longer 
what they once were with us, and what many of them are 
still described to be by most foreign writers." 

Mr. Kenrick accordingly arranges in separate classes the 
Old and New Pears ; and while he praises the latter, he can 
hardly find epithets sufficiently severe to bestow on the for- 
mer poor unfortunates. Of the Doyenne he says : " This 
most eminent of all Pears has now become an outcast, intol- 
erable even to sight ; " of the Brown Beurre, '* once the best 
of all Pears — now become an outcast." The St. Germain 
" has long since become an abandoned variety," &c., <fec. 

Many persons have, therefore, sujDposing that these delicious 
varieties had really and quietly given up the ghost, made no 
more inquiries after them, and only ordered from the nurser- 
ies the new varieties. And this not always, as they have 
confessed to us, without some lingering feeling of regret at 
thus abandoning old and tried friends for new-comers — which, 
it must be added, not unfrequently failed to equal the good 
qualities of their predecessors. 

But, while this doctrine of Knight's has found ready sup- 
porters, we are bound to add that it has also met with sturdy 
opposition. At the head of the opposite party we may rank 
the most distinguished vegetable physiologist of the age. 
Professor De Candolle, of Geneva. Varieties, says De Can- 
dolle, will endure and remain permanent so long as man 
chooses to take care of them, as is evident from the continued 
existence to this day of sorts, the most ancient of those which 
have been described in books. By negligence, or through 
successive bad seasons, they may become diseased, but careful 
culture will restore them, and retain them, to all appearance, 
forcA^er. 

Our own opinion coincides, in the main, with that of De 
Candolle. While we admit that, in the common mode of 
propagation, varieties are constantly liable to decay or be- 
come comparatively worthless, we believe that this is owing 
not to natural limits set upon the duration of a variety ; that 
it does not depend on the longevity of the parent tree ; but 
upon the care with which the sort is propagated, and the 
nature of the climate or soil where the tree is grown. 

It is a well-established fact, that a seedling tree, if allowed 



DURATION OF VARIETIES OF FRUIT-TREES. 15 

to gi'ow on its own root, is always much longer lived, and 
often more vigorous than the same variety when grafted upon 
another stock ; and experience has also proved that in pro- 
portion to the likeness or close relation between the stock and 
the graft is the long life of the grafted tree. Thus a variety 
of pear grafted on a healthy pear seedling lasts almost as loiig 
as upon its own roots. Upon a thorn stock it does not 
endure so long. Upon a mountain ash or quince stock still 
less ; until the average life of the pear-tree when grafted on 
the quince is reduced to one-third of its ordinary duration on 
the pear stock. This is well known to every practical gar- 
dener, and it arises from the want of affinity between the 
quince stock and the pear gi-aft. The latter is rendered 
dwarf in its habits, bears very early, and perishes equally 
soon. 

Next to this, the apparent decay of a variety is often 
caused by grafting upon unhealthy stocks. For although 
grafts of very vigorous habit have frequently the power of 
renovating in some measure, or for a time, the health of the 
stock, yet the tree, when it arrives at a bearing state, will, 
sooner or later, suffer from the diseased or feeble nature of 
the stock. 

Carelessness in selecting scions for engrafting is another 
fertile source of degeneracy in varieties. Every good culti- 
vator is aware that if grafts are cut from the ends of old 
bearing branches, exhausted by overbearing, the same feeble- 
ness of habit will, in a great degree, be shared by the young 
gi-aft. And, on the contrary, if the thrifty straight shootS 
that are thrown out by the upright extremities, or the strong 
limb-sprouts, are selected for grafting, they insure vigorous 
growth and healthy habit in the graft. 

Finally, unfavorable soil and climate are powerful agents 
in deteriorating varieties'of fruit-tree. Certain sorts that 
have originated in a cold climate are often short-lived and 
unproductive when taken to warmer ones, and the reverse. 
This arises from a want of constitutional fitness for a climate 
different from its natural one. 

Most varieties of apples originating in the climate of the 
Middle States, if their period of maturity be mid-winter, 
when taken to the extreme northern limits lose their value, 
because of the season not being long enough for their juices 
to become fully matured. Again, if they are taken to the 
Southern States their period of maturity is hastened by a 
greater amount of continued heat, and the quality impaired. 

Varieties, however, that oiiginate at the North, and have 
their maturity naturally in the warm summer months, are 
improved by their removal South. But this only proves that 



16 DUKATION OF VARIETIES OF FRUIT-TREES. 

it is impossible to pass certain natural limits of fitness for 
climate, and not that the existence of the variety itself is in 
any way affected by these local failures. 

Any or all of these causes are sufficient to explain the 
apparent decay of some varieties of fruit, and especially of 
pears, over which some cultivatois, of late, have uttered so 
many lamentations, scarcely less pathetic than those of 
Jeremiah. 

Having stated the theories on this subject, and given an 
outline of our explanation, let us glance for a moment at the 
actual state of the so-called decayed varieties, and see whether 
they are really either extinct, or on the verge of annihila- 
tion. 

Mr. Knight's own observation in England led him to con- 
sider the English Golden Pippin and the Nonpareil, their 
two most celebrated varieties of apple, as the strongest exam- 
ples of varieties just gone to decay, or, in fact, the natural 
life of which had virtually expired twenty years before. A 
few years longer he thought it might linger on in the warmer 
parts of England, as he supposed varieties to fall most 
speedily into decay in the north, or in a cold climate. 

Lindley, however, his contemporary, and second to no one 
in practical knowledge of the subject, writing of the Golden 
Pippin,* very frankly states his dissent, as follows : " This 
apple is considered by some of our modern writers on Pomol- 
ogy to be in a state of decay, its fruit of inferior quality, and 
its existence near its termination. I cannot for a moment 
agree with such an opinion, because we have- facts annually 
before our eyes completely at variance with such an assertion. 
In Covent Garden, and indeed in any other large market in 
the southern or midland counties of En^and, will be found 
specimens of fruit as perfect and as fine as have been figured 
or described by any writer, either in this or any other country 
whatever. Instead of the trees being in a state of ' rapid 
decay,' they may be found of unusually large size, perfectly 
healthy, and their crops abundant ; the fruit perfect in form, 
beautiful in color, and excellent in quality." And the like 
remarks are made of the Nonpareil. 

Certain French writers, about this time, gladly seized 
Knight's theory as an explanation of the miserable state into 
which several fine old sorts of pears had fallen about Paiis, 
owing to bad culture and propagation. They sealed the 
death-warrant, in like manner, of the Brown Beurre, Doy- 
enne, Chaumontel, and many others, and consigned them to 
oblivion in terms which Mr. Kenrick has already abundantly 
quoted. 

* Ouide to the Orchard^ by George Lindley. 



DURATION OF VARIETIES OF FRUIT-TREES. 17 

Notwithstanding this, and that ten or fifteen years have 
since elapsed, it is worthy of notice that the repudiated ap- 
ples and pears still hold their place among all the best culti- 
vators in both England and France. And the " extinct varie- 
ties " seem yet to bid defiance to theorists and bad culti- 
vators. 

But half the ground is not yet covered. How does the 
theory work in America ? is the most natural inquiry. In 
this country we have soil varying from the poorest sand to 
the richest alluvial, climate varying from frigid to almost 
torrid — a range wide enough to include all fruit-trees between 
the apple and the orange. 

We answer that the facts here, judged in the whole, are 
decidedly against the theory of the extinction of varieties. 
While here, as abroad, unfavorable soil, climate, or culture 
have produced their natural results of a feeble and diseased 
state of certain sorts of fruit, these are only the excei3tioiis 
to the general vigor and health of the finest old sorts in the 
country at large. 

Hecent experiments have proved that it is not sufiicient to 
bring healthy trees of the old varieties from the interior of 
the seaboard to insure, in the latter localities, fair and excel- 
lent crops. But, on the other hand, the complete renovation 
of blighted trees by the plentiful use of wood-ashes, bone- 
dust, lime, and blacksmith cinders, along with common ma- 
nure, shows us distinctly that it is not the age of these varie- 
ties of fruit which causes their apparent decline, but a want 
of that food absolutely necessary to the production of healthy 
furit.* 

But there is another interesting point in this investigation. 
Do the newly originated sorts really maintain in the unfavor- 
able districts the appearance of perfect health ? Are the 
new pears uniformly healthy where the old ones are always 
feeble? 

* Siace the writing- of this, in 1845, there have occurred seasons 
when nearly every variety of fruit perfected, and there have also 
been seasons when the old as well as new varieties have failed, 
and that too in almost all soils and in many varied sections of the 
country. To our knowledge, no continued experiments in the prac- 
tice of applying- special manures as remedial ag-ents have been tried, 
but, from the fact that old as well as new sorts have frequently failed 
in our rich Western soils and inland climates, we have come to regard 
the cause of cracking and other diseases of the pear more to proceed 
from climatic or atmospheric influence than from any special condi- 
tion or quality of the soU. It is now generally conceded that our 
seasons are more changeable and the extremes greater than they 
were half a century back, and to this influence do we attribute in a 
great measure the deterioration noted in occasional seasons and locali- 
ties. 

2 



18 DURATION OF VARIETIES OF FRUIT-TREES. 

Undoubtedly this question must be answered in the nega- 
tive. Some of the latest Flemish pears already exhibit symp- 
toms of decay or bad health iu these districts. Even Mr. 
Kenrick, with all his enthusiasm for the new sorts, is obliged 
to make the following admission respecting the Beurre Diel 
pear, the most vigorous and hardy here of all : "I regret to 
add, that near Boston this noble fruit is liable to crack badly." 
We predict that many of the Flemish pears originated by 
Van Mons will become feeble, and the fruit liable to crack, 
in the neighborhood of Boston, in a much less time than did 
the old varieties. 

And this leads us to remark here, that the hardiness of 
any variety depends greatly upon the circumstances of its 
origin. When a new variety springs up accidentally from a 
healthy seed in a semi-natural manner, like the Seckel, the 
Dix, and other native sorts, it will usually prove the har- 
diest. It is, as it were, an effort of nature to produce a new 
individual out of the materials in a progressive state which 
garden culture has afibrded. Cross-bred seedlings — one pa- 
rent being of a hardy nature, and both healthy ; such as 
Knight's own seedlings, the Monarch and Dunmore pears — 
are next in hardiness. Lastly, we rank varieties reared by 
Van Mons' method — that of continually repeated reproduc- 
tions. This, as Yan Mons distinctly states, is an enfeebling 
process — without any compensating element of vigor. Hence 
it follows, as a matter of course, that seedlings of the fifth or 
sixth generation, as are some of his varieties, must in their 
origin be of feeble habit. Yan Mons himself was fully aware 
of this, and therefore resorted to " grafting by copulation," — 
in fact, root-grafting, — well knowing that on common stocks 
these new varieties would, in light soils, soon become feeble 
and decayed. Tt is needless for us to add that hence we 
consider the Belgian mode of producing new varieties greatly 
inferior to the English one, since it gives us varieties often 
impaired in health in their very origin. 

If any further proof of this is desired, we think it is easily 
found by comparing the robust vigor and longevity of many 
native pear-trees to be found in the United States — some of 
them 80 or 100 years old, and still producing large crops of 
fruit — with the delicate trees of several new varieties now in 
our gardens from Europe. These varieties are delicate not 
only with respect to their constitutional vigor, but they are 
also more susceptible to injury from the severity of our win- 
ter's cold and summer's sun. 

There are great advantages, undoubtedly, for soils natu- 
rally unfavorable, and for small gardens, in grafting the pear 
upon quince stocks ; yet, as it diminishes the vigor of the 



DURATION OF VARIETIES OF FRUIT-TREES. 19 

tree, it is not impossible that continued propagation from 
dwarf trees may somewhat lessen the vital powers and the 
longevity of a given variety. 

The decay of varieties of the Apricot, or Peach, much 
shorter lived trees by nature, we seldom or never hear of. 
Varieties of both are now in cultivation, and in the most 
perfect vigor, of 200 years' duration. This, probably, is 
owing to the more natural treatment these trees receive 
generally. Varieties of the vine are said never to degene- 
rate, and this is perhaps owing to their having very rarely 
been propagated by grafting.* 

We are not without remedy for varieties that have par- 
tially decayed in a certain district. If the trees have once 
been productive of excellent fruit, and are still i n a sound 
condition, though enfeebled, a thorough renewal of their 
powers will again restore them to health. To effect this, the 
soil about the roots should be replaced by new, enriched by 
manure or peat-compost, and mixed with the mineral sub- 
stances named in the preceding page. The bark of the trunk 
and large branches should be well scraped, and, as well as all 
the limbs, thoroughly washed with soft soap ; the head 
should be moderately pruned ; and finally, the tree should 
be suffered to bear no fruit for the two following seasons. 
After this it will generally bear excellent fruit for several 
years again. 

In making plantations of fine old varieties, in districts 
where the stock has become feeble, something may be gained 
by procuring grafts or trees from more favorable localities, 
where the fruit is still as fair as ever, and care should be 
exercised in selecting only the healthiest grafts or trees. 
Nursexymen in unfavorable districts should endeavor to pro- 
pagate only from trees of healthy character ; and if those in 
their own vicinity are diseased, they should spare no pains to 
bring into their nurseries and propagate only such as they 
feel confident are healthy and sound. On them, next to the 
soil, depends very considerably the vigor or debility of the 
stock of any given variety in the country around them. 

* We do not deny that ia any given soil there is a period at which 
a variety of tree or plant exhibits most vigor, and after having grown 
there awhile it ceases to have its former luxuriance. The same is 
true of wheat or potatoes, and accordingly farmers are in the habit 
of '' changing their seed." The nutriment for a given variety is after 
a time e:diausted from the soil, and unless it is again supplied the 
tree must decline. In Ught soUs this speedily happens. In strong 
clayey or rocky soils, the natural decomposition of which affords a 
continual store of lime, potash, &c. , the necessary supply of inorganic 
food is maintained, and the variety continues healthy and produc- 
tive. 



20 PROPAGATION OF VARIETIES. 

In Mr. Kniglit's original essay on the Decay of Varieties, he 
clearly stated a circumstance that most strongly proves what 
we have here endeavored to show, viz. : that the local decline 
of a variety is mainly owing to neglect, and to grafting on 
bad stock. We allude to the fact repeatedly verified, that 
healthy young shoots, taken from the roots of an old variety 
in apparent decline, produce trees which are vigorous and 
heathy. " The decay," says he, " of the powers of life in the 
roots of seedling trees is exceedingly slow comparatively with 
that in the branches. Scions (or shoots) obtained from the 
roots of pear-trees two hundred years old afford grafts which 
grow with great vigor, and which are often covered with 
thorns like young seedling stocks ; whilst other grafts, taken 
at the same time from the extremities of the branches of such 
trees, present a totally different character, and a very slow 
and Unheal thy growth. I do not conceive that such shoots 
possess all the powers of a young seedling, but they certainly 
possess no inconsiderable portion of such powers." 

This is nothing more, in fact, than going back to the roots 
— the portion of the tree least exhausted — for the renewal 
of the health of a variety when the branches of the tree have 
been exhausted by overbearing, &c. It is a simj)le and easy 
mode of increasing the vigor of a sort of delicate habit, to 
take scions from young root-suckers for grafting anew. This 
can of course only be done with trees that grow on their own 
roots, or have not been grafted. 



CHAPTER III. 



PROPAGATION OF VARIETIES — GRAFTING BUDDING CUTTINGS, 

LAYERS, AND SUCKERS. 

After having obtained a new and choice kind of fruit, 
which in our hands is perhaps only a single tree, and which, 
as we have already shown, seldom produces the same from 
seed, the next inquiry is how to continue this variety in 
existence, and how to increase and extend it, so that other 
gardens and countries may possess it as well as ourselves. 
This leads us to the subject of the propagation of fruit-trees, 
or the continuation of varieties by grafting and budding. 

Grafting and budding are the means in most common use for 
propagating fruit-trees. They are, in fact, nothing more than 
inserting upon one tree the shoot or bud of another, in such 
a maimer that the two may unite and form a new compound. 



PROPAGATION OP VARIETIES. 21 

No person having any interest in a garden should be ima})le 
to perform these operations, as they are capable of effecting 
transformations and improvements in all trees and shrubs, no 
less valuable than they are beautiful and interesting. 

Grafting is a very ancient invention, having been well 
known and practised by the Greeks and Romans. The 
latter, indeed, describe a great variety of modes, quite as 
ingenious as any of the fanciful variations now used by 
gardeners. The French, who are most expert in gi-afting, 
practise occasionally more than fifty modes, and within a few 
years have succeeded perfectly in grafting annual plants, such 
as the tomato, the dahlia, and the like. 

The uses of grafting andhudding, as applied to fruit-trees, 
may be briefly stated as follows : — 

1. The rapid increase of propagation of valuable sorts of 
fruit not easily raised by seeds or cuttings, as is the case with 
nearly all varieties. 

2. To renew or alter the heads of trees partially or fully 
grown, producing in two or three years, by heading-in and 
grafting, a new head, bearing the finest fruit, on a formerly 
worthless tree. 

3. To render certain foreign and delicate sorts of fruit 
more hardy, by grafting them on robust stocks of the same 
species native to the country, as the foreign grape on the 
native ; and to produce fine fruit in climates or situations not 
naturally favorable, by grafting on another species more hardy, 
as in a cool climate and damp strong soil by working the 
Peach on the Plum. 

4. To render dwarf certain kinds of fruit, by gi'afting them 
on suitable stocks of slower growth, as in the case of the Pear 
on the Quince, the Apple on the Paradise stock, &c. 

5. By gi-afting several kinds on the same tree, to be able 
to have a succession of fruit, from early to late, in a small 
garden. 

6. To hasten the bearing of seedling varieties of fruit, or of 
such as are a long time in producing fruit, by gi-afting them 
on the branches of full-grown or mature bearing trees. Thus 
a seedling pear, which would not produce fruit on its own 
root in a dozen years, will generally begin to bear the third 
or fourth year if gi-afted on the extremity of the bearing 
branches of a mature tree. 

The proper time for grafting fruit-trees is in the spring, as 
soon as the sap is in motion, which commences earliest with 
the Cherry and Plum, and ends Avith the Pear and Apple. 
The precise time of course varies wnlth the season and the 
climate, but is generally comprised from February to the 
middle of April. The gi*ape-vine, however, which suflfers by 



22 PROPAGATION OF VARIETIES. 

bleeding, is not usually grafted until it is in leaf. The most 
favorable weather for grafting is a mild atmosphere with oc- 
casional showers. 

The scions are generally selected previously, as it is found, 
in nearly all kinds of grafting by scions, that success is more 
complete when the stock upon which they are placed is a lit- 
tle more advanced — the sap in a more active state than in 
the scion. To secure this, we usually cut the scions very 
early in the spring, during the winter, or even in the autumn, 
burying their lower ends in the ground in a shaded place, or 
keeping them in fine soil in the cellar till wanted for use. 
In cutting scions we choose straight thrifty shoots of the last 
year's growth, which may remain entire until we commence 
grafting, when they may be cut into scions of three or four 
buds each. In selecting scions from old trees it is always 
advisable to choose the most vigorous of the last year's shoots 
growing near the centre or top of the tree. Scions from 
sickly and unhealthy branches should be rejected, as they are 
apt to carry with them this feeble and sickly state. Scions 
taken from the lower bearing branches will produce fruit 
soonest, but they will not afibrd trees of so handsome a shape 
or so vigorous a growth as those taken from the thrifty up- 
right shoots near the centre or top of the tree. Nurserymen 
generally take their scions from young grafted trees in the 
nursery-rows, these being usually in better condition than 
those taken from old trees, not always in a healthy state. 

The stock for grafting %ipon is generally a tree which has 
been standing, at least for a year previously, on the spot 
where it is grafted, as success is much less certain on newly 
moved trees. 

In the case, however, of very small trees or stocks, which 
are grafted below the surface of the ground, as is frequently 
the practice with the Apple in American nurseries, the stocks 
are grafted in the house in winter, or early spring, put away 
carefully in a damp cellar, and planted out in the spring ; 
but this method is only successful when the root is small, 
and when the top of the stock is taken off, and the whole 
root is devoted to supplying the graft with nourishment. 

The theory of grafting is based on the power of union 
between the young tissues or organizable matter of growing 
wood. When the parts are placed nicely in contact, the 
ascending sap of the stock passes into and sustains life in the 
scion ; the buds of the latter, excited by this supply of sap 
and the warmth of the season, begin to elaborate and send 
down woody matter, which, passing through the newly granu- 
lated substance of the parts in contact, unites the graft firmly 
with the stock. *' If," says De Candolle, " the descending 



PROPAGATION OF VARIETIES. 23 

sap has only an incomplete analogy with the wants of the 
stock, the latter does not thrive, though the organic union 
may have taken place ; and if the analogy between the albu- 
men of stock and scion is wanting, the organic union does 
not operate, the scion cannot absorb the sap of the stock, 
and the gi-aft fails." 

Grafting therefore is confined within certain limits. A 
scion from one tree will not, from the want of affinity, suc- 
ceed on every other tree, but only upon those to which it is 
allied. We are, in short, only successful in budding or graft- 
ing where there is a close relationship and similarity of struc- 
ture between the stock and the scion. This is the case with 
varieties of the same species which take most freely, as the 
different sorts of Apple ; next with the different species of a 
genus, as the Apple and the Pear, which grow, but in which 
the union is less complete and permanent ; and lastly with 
the genera of the same natural family, as the Cherry on the 
Plum, which die after a season or two. The ancients boasted 
of Vines and Apples grafted on Poplars and Elms ; but re- 
peated experiments, by the most skilful cultivators of modern 
times have clearly proved that although we may, once in 
a thousand trials, succeed in effecting these ill-assorted 
unions, yet the graft invariably dies after a few months' 
growth.* 

The range in grafting or budding, for fruit-trees in ordinary 
culture, is as the following : Apples, on apple or crab seed- 
lings for orchards (standards), or on Paradise apple stocks, 
for dwarfs ; Pears, on pear seedlings for common culture, or 
Quince stocks for dwarfs, and sometimes on the thorn for 
clayey soils; Peaches, on their own seedlings for standards 
or for orchards ; on Almonds, for hot and dry climates ; on 
Plums in cold or moist soils, or to secure them against the 
worm ; Apricots, on Plum stocks, to render them hardy and 
productive, or on their own seedlings to render them long- 
lived. Nectarines are usually worked on the Peach or Plum ; 
and Cherries on mazard seedlings, or on the perfumed Cherry, 
and on the morello for forming half dwarfs. 

* The classical horticulturist will not faU to recall to mind PHny's 
account of the tree in the garden of Lucullus, grafted in such a man- 
ner as to bear OHves, Almonds, Apples, Pears, Plums, Figs, and 
Grapes. There is little doubt, however, that this was some ingenious 
deception, as to this day the Italian gardeners pretend to sell Jas- 
mines, Honeysuckles, &c. , growing together and grafted on Oranges 
and Pomegranates. This is ingeniously managed, for a short-lived 
effect, by introducing the stems of these smaller plants through a 
hole bored up the centre of the stock of the trees — their roots being 
in the same soil, and their stems, which after a little growth fill up 
these holes, appearing as if really grafted. 



24 



PROPAGATION OF VARIETIES. 




Fig. a. 



The manual operation of grafting is per- 
formed in a very easy and complete manner 
when the size of the stock, or branch to be 
grafted, corresponds precisely with that of the 
scion. In this case, which is called splice-graft- 
ing^ it is only necessary with a smooth sloping 
cut, upwards on the stock a, and downwards 
on the scion 6, Fig. 2, to make the two fit pre- 
cisely, so that the inner bark of one corre- 
sponds exactly with that of the other, to bind 
them firmly together with a strand of matting, 
and to cover the wound entirely with grafting 
clay or wax, and the whole is finished. In 
this, which is one of the neatest modes, the 
whole forms a complete union nearly at once, 
leaving scarcely any wounded part to heal over. 
But, as it is only rarely that the stock is of so 
piice- ra ing. ^.^^ ^ g^^e as to fit thus perfectly to the scion, 
the operation must be varied somewhat, and requires more 
skill. The method in most common use to cover all difficul- 
ties is called tongue grafting. 

"We may remark here that grafting the shoots of Peaches, 
Nectarines, and Apricots, owing to their large pith, is more 
difficult than that of other fruit-trees. A variation of splice- 
grafting. Fig. 3, has been invented to obviate this. This 
consists in selecting the scion a, so as to leave at its lower 
end about a fourth of an inch of two years old wood, which 
is much firmer. The bottom of the slope on the stock is cut 
with a dovetail notch, 6, into which the scion is fitted. 

Tongue-grafting (or whip-grafting). Fig. 4, resembles very 
nearly splice-grafting, except, instead of the simple splice, a 
tongue is made to hold the two together more firmly. In 
order to understand this method, let us explain it a little in 
detail. 

Having chosen your stock of the proper size, cut it off at 
the point where, a, it appears best to fix the graft. If the 
stock is quite small, it may be within three or four inches of 
the ground. Then, with a very sharp hnife^ make a smooth 
cut upwards, 6, about two inches in length. Next make a 
slit from the top of this cut about one-fourth of the way down- 
wards, c, taking out a thin tongue of wood. Cut the scion 
four or five inches long, so as to have three buds ; then shape 
the lower end with a single smooth sloping cut, e, about the 
same length as that on the stock, and make the tongue up- 
ward, /*, to fit in the downward slit of the stock. Now apply 
the scion accurately to the stock, making the inner hark of 
the scion fit exactly the inner bark of the stocky at least on onf- 



PROPAGATION OF VARIETIES. 



25 



il a 




Pig, 3. 

Splice-Grafting the Peach, 



Fig. 4. 
Tongue-Grafting, progressive stages. 



side, g. Without changing their position, tie them together 
carefully with a piece of bass matting or tape, h. And finally 
cover the wound with well- 
prepared grafting clay or wax, 
i. This ball of clay should 
more than cover the union, 
by an inch above and below, 
and should be about an inch 
thick. If grafting- wax is used 
the covering need not be above 
half an inch thick. 

American W^hip Tongue- 
Grafting — the mode generally 
practised by American nur- 
serymen — is similar to the 
foregoing method, but much 
more rapid in its execution. 
The scion and stock are first 
cut, as represented in Fig, 2, 
for splice-grafting, and then 
the knife is passed upward in 
the scion, a, Fig. 5, and down- 
ward in the stock, 6, forming 




Fig. 5. 

American Whip Tongue- Grafting in its 

different stages. 



,. - , . («.) Scion cut for insertion. (?>). Stock 

a sliced tongue m appearance, prepared to receive the scion, (c). stock 
and when joined together, C, and scion united, {a). The same tied np. 

serves to hold the scion in place. The tying for out-door 



26 



PROPAGATION OF VARIETIES. 



grafting is then done by a narrow strip of cloth, say half an 
inch to an inch wide, one side of which is saturated or coated 
with grafting- wax, and as each turn round the gi-aft and stock 
is made, the adhesive power of the wax holds the strip firmly 
and renders the work complete [cT). 

Whi2>grafting large stocks is frequently practised, and is 
a very successful manner of operating upon quite large trees 

in the nursery row. The 
sloping cut upon the stock, 
and the forming of the graft, 
is the same as in the ordinary 
American whip tongue-graft- 
ing, except that one side of 
the stock, opposite that on 
which the gi-aft is placed, 
should be cut away upon the 
same slope as the grafted side, 
as indicated by the dotted lines 
in Fig, 6. As soon as the 
graft has taken, and com- 
menced expanding its leaves 
and sending out shoots, it will 
be necessary to rub or cut off all 
shoots between the ball and the 
gi'ound, if it is a small stock, 
or all those which would rob it 
of a principal share of nour- 
ishment, if upon a large tree. 
If the scion or stock is very 
weak, it is usual to leave one 
or two other buds for a time, 
to assist in drawing up the sap. 
When the graft has made a 
growth of two or three inches 
the ball of clay may be re- 
moved, and if the gi'aft is 
securely united, the bandage 
may be loosened and re-tied, or it may be cut partially 
away at the back of the graft, for the purpose of per- 
mitting the expansion of gi-owth, that otherwise would soon 
be checked, and cause the graft to break ofi". In the use of 
the wax-cloth strips, passing the knife at the back and cutting 
the tie is all that is requisite. Early in August the angle left 
at the top of the stock should be cut off smoothly, in order to 
allow the bark of the stock and the scion to heal neatly over 
the whole wound. 

Though it is little attended to in common practice, the 




Whip- Grafting lai^e stock, 
(a). Stock prepared to receive the 
scion. (6). Scion cut for insertion, 
(c). stock and scion united. 



PROPAGATION OF VARIETIES. 



27 



amateur will be glad to know that the success of a graft is 
always greatly insured by choosing the parts so that a bud is 
left near the top of the stock, k^ Fig. 4, and another near the 
bottom of the scion, I. These buds attract the rising sap to 
the portions where they are placed, form woody matter, and 
greatly facilitate the union of the parts near them ; the upper 
part of the stock and the lower part of the scion being the 
portion soonest liable to perish from a want of nourishment.* 
Cleft-grafting is a very easy though rather clumsy mode, 
and is in more common use than any other in the United 
States. It is chiefly practised on large 
stocks, or trees the branches of which 
have been headed back, and are too 
large for tongue-grafting. The head of 
the stock is first cut over horizontally 
with the saw and smoothed with a 
knife. A cleft about two inches deep 
is then made in the stock with a ham- 
mer and splitting-knife. The scion is 
now prepared by sloping its lower end 
in the form of a wedge about an inch 
and a half long, leaving it a little 
thicker on the outer edge. Opening 
the cleft with the splitting-knife, or a 
small chisel for that purpose, push the 
scion carefully down to its place, fitting 
its inner bark on one side to that of 
one side of the stock. When the stock 
is large, it is usual to insert two scions, 
Fig. 7. On withdrawing the chisel, 
the cleft closes firmly on the scions, 
when the graft is tied and clayed in the usual manner 

Apple-stocks, in many American nurseries, are 
great quantities in this mode — the stocks being previously 
taken out of the ground, headed down very near the root, 
cleft-grafted with a single scion, sloping oft' with an oblique 
cut the side of the stock opposite that where the graft is 
placed, and then planted at once in the rows, so as to allow 
. nly a single bud of the scion to appear above ground. 




(a). Scion ready for inser- 
tion, (ft). Stock with two 
scions inserted. 



grafted in 



It is 



* In grafting large quantities of young trees when stocks are scarce, 
it is not an unusual practice in some nurseries to tongue or whip-graft 
upon small 2yii'cefi of roots of the proper sort of tree, planting the same 
in the earth as soon as grafted. Indeed Dr Van Mons considers this 
the most complete of all modes, with regard to the proper condition 
of the grafted sort: 1st, because the smallest quantity of the stock is 
used ; and 2d, because the lower part of the scion being thus placed 
in the ground, after a time it throws out fibres from that portion, and 
BO at last is actually growing on its own roots. 



28 PROPAGATION OF VARIETIES. 

not usual with many either to tie or clay the grafts in this 
case, as the wound is placed below the surface ; but when this 
plan is adopted, the grafts must be set and the trees planted 
at once, drawing the well-pulverized soil with great care 
around the graft. Another way of grafting apple-stocks, 
common in Western nurseries, consists in tongue-grafting on 
seedling stocks of very small size, cut back almost to the root. 

Large quantities of trees are also propagated by using pieces 
of roots each three to five inches long, thus forming from the 
root of one stock sufficient root for two or more grafts. This 
practice, although quite common, is of very doubtful value, 
and by some prominent horticulturists considered as tending 
to debilitate and reduce vitality — the seat of vital life in fact 
resting in the natural crown of the seedling, and that once 
destroyed cannot be renewed. It is therefore apparent that 
but one healthy permanent tree can ever be grown from a 
seedling stock. This is performed in winter, by the fireside, 
the grafts carefully tied, and the roots placed in the cellar, in 
sand, till spring, when they are planted, the top of the graft 
just above ground. 

Grafting the Vine is attended with success in the cleft or 
whip manner, if treated as follows : — Cut your scions during 
the winter or early spring, keeping them partially buried in a 
cool damp cellar till wanted. As soon as the first leaves of 
the old "vine or stock have grown to about two inches in diam- 
eter, and all danger of bleeding is past, cut it off smoothly 
below the surface of the ground, and split the stock and insert 
one or two scions in the usual manner, binding the cleft well 
together if it does not close firmly. Draw the soil carefully 
over the whole, leaving one bud of the scion at the surface. 
If the root of the stock is a strong native grape, the graft will 
frequently grow ten or fifteen feet during the first season, and 
yield a fair crop the second year. 

Saddle-grafting, Fig. 8, consists in cutting the top of the 
stock in the form of a wedge, splitting the scion and thinning 
away each half to a tongue shape, placing it astride the stock, 
and fitting the two, at least on one side, as in tongue-graft- 
ing. This mode offers the largest surface for the junction of 
the scion and stock, and the union is very perfect. Mr. 
Knight, who practised it chiefly upon Cherry-trees, states 
that he has rarely ever seen a graft fail, even when the wood 
has been so succulent and immature as to preclude every 
hope of success by any other mode. 

A variety of this mode, for stocks larger than the scions, is 
practised with much success in England after the usual sea- 
son is past, and when the bark of the stock separates readily. 
** The scion, which must be smaller than the stock, is split up 



PROPAGATION OP VARIETIES. 



29 



between two or three inches from its lower end, so as to have 
one side stronger than the other. This strong side is then 




Fig. 8. 
Saddle- Grafting. 




Saddle-Grafting Large Stocks. 



properly prepared and introduced between the bark and the 
wood, while the thinner division is fitted to the opposite side 
of the stock." The graft, thus placed, receives a large supply 
of the sustaining fluid from the stock, and the union is rapid ; 
while the wound on the stock is speedily covered by a new 
layer of bark from that part of the scion which stands astride it. 

Sitle-grafting is a mode described by Elliott, and consid- 
ered very successful for grafting the Magnolia, and other trees 
difficult of propagation; and also for the greater safety of 
grafts received or delayed late in spring. It is performed by 
cutting a notch or slit of about one inch long in the side of 
the stock, paring the outer portion, splitting the lower end of the 
gi-aft and paring the inner portion, then inserting it, so as to 
form a union of the bark and wood, leaving meanwhile the 
top of the stock to carry on the circulation of the sap until 
the graft becomes united, when the stock is to be cut away. 

Grafting-clay is prepared by mixing one-third cow-dung, 
free from straw, and two-thirds clay, or clayey loam, with a 
little hail-, like that used in plaster, to prevent its cracking. 



30 PROPAGATION OF VARIETIES. 

Beat and temper it for two or three days, until it is thorough- 
ly incorporated. When used, it should be of snch a consis- 
tency as to be easily put on and shaped with the hands. 

Grafting-wax. The common grafting-wax of the French 
gardeners is of two kinds. The first is melted and laid on 
with a brush in a fluid state, and is made of half a pound of 
pitch, half a pound of beeswax, and a pound of cow-dung, 
boiled together. The second, which is spread wliile warm on 
strips of coarse cotton or strong paper, and wrapped directly 
about the graft, answering at once to tie and to protect it, is 
composed of equal parts of beeswax, turpentine, and resin. 
The grafting-wax most commonly used here is made of tallow, 
beeswax, and resin, in equal parts, or, as many prefer, with a 
little more tallow to render it pliable. It may be applied 
directly around the graft, or it may be spread with a brush, 
when warm, upon cloth or paper, and afterward the cloth or 
paper cut into suitable strips for wrapping, as indicated in 
the direction for grafting. 

Grafting-wax is a much neater and more perfect protection 
than grafting-clay. 

JBiz/iding. 

Sudding {inoculating, of the old authors) differs from 
common grafting not the least in its nature or effects. Every 
bud is a distinct individual, capable of becoming a tree under 
favorable circumstances. In grafting we use a branch com- 
posed of several biids, with a considerable quantity of bark 
and wood ; while in budding we employ but a single bud, 
with a very small quantity of the adjoining bark and wood. 

The advantages of budding fruit-trees, compared with graft- 
ing, are so considerable that in this country it is ten times as 
much practised. These are, first, the great rapidity with 
which it is performed ; a skilful budder, with a clever boy 
following him to tie the buds, being able to work from a 
thousand to tv.'elve hundred young nursery stocks in a day. 
2d. The more convenient season at which it is performed in 
all countries where a short spring crowds garden labors 
within a small space. 3d. Being able to perform the opera- 
tion without injuring the stock in case of failure, which is 
always more or less the case in stocks headed down for graft- 
ing. 4th. The opportunity which it affords, when performed in 
good season, of repeating the trial on the same stock. To these 
we may add that budding is imiversally preferred here for all 
stone-fruits, such as Peaches, Apricots, and the like, as these 
require extra skill in grafting, but are budded with great ease. 

The proper season for budding fruit-trees in this country 
is from the first of July to the middle of September ; the 



PROPAGATION OP VARIETIES. 



31 



different trees coming into season as follows :— Plums, Cher- 
ries, Apricots on Plums, Apricots, Pears, Apples, Quinces, 
Nectarines, and Peaches. Trees of considerable size will re- 
quire budding earlier than young seedling stocks. But the 



Budding-Knives. 



Fig. 12. 
Stick of Buds. 



operation is always, and only, performed when the hark of the 
stock parts or separates freely fro-rn the wood, and when the 
buds of the current year's growth are somewhat plump, and 
the young wood is growing firm. Young stocks in the nur- 
sery, if thrifty, are usually planted out in the rows in the 
spring, and budded the same summer or autumn. 

Before commencing you should provide yourself with a 
budding-knife. Fig. 10 (about four and a half inches long), 
having a round blade at one end, and an ivory handle, ter- 
minating in a thin rounded edge called the haft, at the other. 

Fig. 1 1 represents another style or form of budding-knife, 
by many considered preferable. The cutting portion extends 
about one-third around the end of the blade, and about two- 
thirds of its length, leaving the lower part dull. The rounded 
end of the blade to this knife obviates the necessity of re- 
versing it for opening the back when setting a bud, and thus 
facilitates work. 

In choosing your buds, select thrifty shoots that have 



32 



PROPAGATION OF VARIETIES. 



nearly done growing, and prepare what is called a stick of 
hudSf Fig. 12, by cutting off a few of the imperfect buds at 
the lower, and such as may be yet too soft at the upper ends, 
leaving only smooth, well-developed single buds ; double buds 
being fruit-buds. 

Great care is essential in selecting buds, as often even on 
sticks . cut from young trees, and especially from bearing 
trees, many of the single buds will be found developed into 
fruit-buds, and are therefore unfitted for use. The form of a 
wood-bud is always long rather than round, and, in the case 
of peaches, there are sometimes triple buds, the centre one 
of which is always a wood-bud. 

Cut off the leaves, allowing about half an inch of the foot- 
stalks to remain for conveniently inserting the buds. Some 
strands of bass matting, about twelve or fourteen inches long, 
and from a quai'ter to half an inch in width, moistened in water 
to render them soft and pliable (or in the absence of these some 
soft woollen yarn) , must also be at hand for tying the buds. 

Shield or T-budding is the most approved mode in all 
countries. A new variety of this method, now generally 
practised in this country, we shall describe first, as being the 
simplest and the best mode for fruit-trees. 

American shield-budding. Having your stick of buds ready, 
choose a smooth portion of the stock. When the latter is small, 
let it be near the ground, and, if equally convenient, select 
also the north side of the stock, as less exposed to the sun. 




Fig. 13. 
American shield- 
budding. 





Fig. 14. 



Fig. 15. 



Make an upright incision in the bark from an inch to an inch 
and a half long, and at the top of this make a cross cut, so 
that the whole shall form a T. From the stick of buds, your 



PROPAGATION OF VARIETIES. 33 

knife being very sharp, cut a thin, smooth slice of wood and 
bark containing a bud, Fig. 13, a. With the rounded end 
of your budding-knife, now raise the bark on each side of the 
incision just wide enough to admit easily the prepared bud. 
Taking hold of the footstalk of the leaf, insert the bud under 
the bark, pushing it gently down to the bottom of the inci- 
sion. If the upper portion of the bud projects above the 
horizontal part of the T, cut it smoothly off, so that it may 
completely fit h. A bandage of the soft matting is now tied 
over the whole wound, Fig. 14, commencing at the bottom, 
and tying most firmly above, leaving the bud and the foot- 
stalk of the leaf only exposed to the light air. 

Common sliield-hudding , Fig. 15, practised in all gardens in 
Europe, differs from the foregoing only in one respect — the 
removal of the slice of wood contained in the bud. This is 
taken out with the point of the knife, holding the bud or 
shield by the leaf stalk with one hand, inserting the knife 
under the wood at the lower extremity, and then raising and 
drawing out the wood by bending it upwards and downwards, 
with a slight jerk, until it is loosened from the bark; always 
taking care that a small portion of the wood remains behind 
to fill up the hollow at the base or heart of the bud. The bud 
thus prepared is inserted precisely as before described. 

The American variety of shield-budding is found greatly 
preferable to the European mode, at least for this climate. 
Many sorts of fruit-trees, especially Plums and Cherries, nearly 
mature their growth, and require to be budded in the hottest 
part of our summer. In the old method, the bud having only 
a shield of bark with but a particle of wood in the heart of 
the bud, is much more liable to be destroyed by heat, or dry- 
ness, than when the slice of wood is left behind in the 
American way. Taking out this wood is always an operation 
requiring some dexterity and practice, as few buds grow when 
their eye or heart-wood is damaged. The American method 
therefore requires less skill, can be done earlier in the season 
with younger wood, is performed in much less time, and is 
uniformly more successful. It has been very fairly tested 
upon hundreds of thousands of fruit-trees in our gardens for 
the last twenty years, and although practised English budders 
coming here at first are gi-eatly prejudiced against it, as being 
in direct opposition to one of the most essential features in the 
old mode, yet a fair trial has never failed to convince them of 
the superiority of the new. 

After-treatment. In two weeks after the operation you 
will be able to see whether the bud has taken, by its plump- 
ness and freshness. If it has failed, you may, if the bark still 
parts readily, make another trial ; a clever budder will not 
3 



34 



PROPAGATION OF VARIETIES. 




lose more than 6 or 8 per cent. If it has succeeded, after a 
fortnight more has elapsed the bandage must be loosened, or, 
if the stock has swelled much, it should be removed altogether, 
by cutting on the back side opposite the bud. When budding 
has been performed very late, we have occasionally found it 
an advantage to leave the bandage on during the winter. 

As soon as the buds commence swelling in 
the ensuing spring, head down the stock, with 
a sloping back cut, within two or three inches 
of the bud. The bud will then start vigor- 
ovisly, and all '* robbers," as the shoots of the 
stock near to and below the bud are termed, 
must be taken off from time to time. To secure 
the upright growth of the bud, and to prevent 
its being broken by the winds, it is tied, wheii 
a few inches long, to that portion of the stock 
left for the purpose. Fig. 16, a. During the 
month of August, if the shoot is strong, this 
support may be removed, and the superfluous 
portion of the stock smoothly cut away in the 
dotted line 5, when it will be rapidly covered 
with young bark. 

We have found a great advantage, when 
budding trees which do not take readily, in 
adopting Mr. Knight's excellent mode of tying 
with two distinct bandages, one covering that part below the 
bud, and the other the portion above it. In this case the 
lower bandage is removed as soon as the bud has taken, and 
the upper left for two or three weeks longer. This, by arrest- 
ing the upward sap, completes the union of the upper portion 
of bud (which in plums frequently dies while the lower part 
is united) and secures success. 

Reversed shield-hudding , which is nothing more than making 
the cross cut at the bottom instead of the top of the upright 
incision in the bark, and inserting the bud from below, is a 
good deal practised in the south of Europe, but we have not 
found that it possesses any superior merit for fruit-trees. 

An ingenious application of budding, worthy the attention 
of amateur cultivators, consists in using a blossom-bud instead 
of a wood-bud ; when, if the operation is carefully done, 
blossoms and fruit will be produced at once. This is most 
successful with the Pear, though we have often succeeded also 
with the Peach. Blossom-buds are readily distinguished, as 
soon as well formed, by their roundness, and in some trees by 
their growing in pairs ; while wood-buds grow singly, and are 
more or less pointed. We have seen a curious fruit-grower 
borrow in this way, in September, from a neighbor ten miles 



Fig. 10, 

Treatment of the 

growing bud. 




PROPAGATION OP VARIETIES. 35 

distant, a single blossom-bud of a rare new pear, and produce 
from it a fair and beautiful fruit the next summer. The bud, 
in such cases, should be inserted on a favorable limb of a 
bearing tree. 

Annular budding, Fig. 17, we have found 
a valuable mode for trees with hard wood 
and thick bark, or those which, like the wal- 
nut, have buds so large as to render it diffi- 
cult to bud them in the common way. A 
ring of bark, when the sap is flowing freely, 
is taken from the stock, a, and a ring of cor- 
responding size containing a bud, 6, from 
the scion. If the latter should be too large p^^ j^ 

a piece must be taken from it to make it fit ; Annular Budding. 
or should all the scions be too small, the 
ring upon the stock may extend only three-fourths the way 
round, to suit the ring of the bud. 

A71 application of this mode, of great value, occasionally 
occurs in this country. In snowy winters, fruit-trees in 
orchards are sometimes girdled at the ground by field-mice, 
and a gi'owth of twenty years is thus destroyed in a single 
day, should the gii'dle extend quite round the tree. To save 
such a tree it is only necessary, as soon as the sap rises 
vigorously in the spring, to apply a new ring of bark, in the 
annular mode, taken from a branch of proper size ; tying it 
firmly, and drawing up the earth so as to cover the wound 
completely. When the tree is too large to apply an entire 
>ring, separate pieces, carefully fitted, will answer ; it is well 
to reduce the top somewhat by pruning, that it may not 
make too large a demand on the root for a supply of food. 

Another practice, and perhaps one more easily applicable, 
is the taking several large grafts or strong twigs of last year's 
growth, and after splitting them in halves, pare each end 
down to a thin edge, and insert them underneath the bark 
of the tree just above and below the wound. Tie around 
firmly with strong bass matting, and then draw up the earth 
to cover the whole and keep out the air. 

Budding may be done in the spring as well as at the latter 
end of summer, and is frequently so performed upon roses and 
other ornamental shrubs by French gardeners, but is only 
in occasional use upon fruit-trees. 

Influence of the stock and graft. 

The well-known fact that we may have a hundred difierent 
varieties of pear on the same tree, each of which produces 
its fruit of the proper form, color, and quality ; and that we 



36 PROPAGATION OF VARIETIES. 

may have, at least for a time, several distinct thougli nefirly 
related species upon one stock, as the Peach, Apricot, 
Nectarine, and Plum, prove very conclusively the power of 
every grafted or budded branch, however small, in preserving 
its identity. To explain this, it is only necessary to recall 
to mind that the ascending sap, which is furnished by the root 
or stock, is nearly a simple fluid ; that the leaves digest and 
modify this sap, forming a proper juice, which re-descends in 
the inner bark ; and that thus every bud and leaf upon a 
branch maintains its individuality by preparing its own 
proper nourishment, or organizing matter, out of that general 
aliment the sap. Indeed, according to De Candolle,* each 
separate cellule of the inner bark has this power of preparing 
its food according to its nature ; in proof of which a striking 
experiment has been tried by gi'afting rings of bark, of di&er- 
ent allied species, one above another, on the same tree, 
without allowing any buds to grow upon them. On cutting 
down and examining this tree, it was found that under each 
ring of bark was deposited the proper wood of its species, 
thus clearly proving the power of the bark in preserving its 
identity, even without leaves. 

On the other hand, though the stock increases in size by 
the woody matter received in the descending sap from the 
gi-aft, yet as this descends through the inner bark of the 
stock, it is elaborated by, and receives its character from the " 
latter ; so that, after a tree has been grafted fifty years, a 
shoot which springs out from its trunk below the place of 
union will always be found to bear the original wild fruit, 
and not to have been in the least afiected by the graft. 

But whilst gi-afting never efiects any alteration in the 
identity of the variety or species of fruit, still it is not to be 
denied that the stock does exert certain influences over the 
habits of the graft. The most important of these are dwarf- 
ing, inducing fruitfulness, and adapting the graft to the soil 
or climate. 

Thus every one knows that the slower habit of growth in 
the Quince stock is shared by the Pear grafted upon it, 
which becomes a dwarf; as does also the Apple when worked 
on the Paradise stock, and, in some degree, the Peach on the 
Plum. The want of entire similarity of structure between 
the stock and graft confines the, growth of the latter, and 
changes it, in the case of the Pear, from a lofty tree to a 
shrub of eight or ten feet in height. The effect of this dif- 
ference of structure is very apparent, when the Peach is 
grafted on the Plum, in the greater size of the trunk above, 

* BhysiolQgie V^g^taMe. 



PROPAGATION OF VARIETIES. 37 

as compared with that below the graft ; a fact which seems 
to arise from the obstruction which the descending sap of the 
graft finds in its course through the bark of the stock. 

To account for the earlier and greater fruitfulness caused 
by grafting on a stock of slower growth, Mr. Knight, in one 
of his able papers, offers the following excellent remarks : — 

" The disposition in young trees to produce and nourish 
blossom buds and fruit is increased by this apparent obstruc- 
tion of the descending sap ; and the fruit, I think, ripens 
somewhat earlier than upon other young trees of the same 
age which grow upon stocks of their own species. But the 
growth and vigor of the tree, and its power to nourish a 
succession of heavy crops, are diminished, apparently, by the 
stagnation in the branches and stock of a portion of that sap 
which, in a tree growing on its own stem or upon a stock 
of its own species, would descend to nourish and promote the 
extension of its own roots. The practice, therefore, of graft- 
ing the Pear on the Quince, and the Peach on the Plum, 
when extensive growth and durability are wanted, is wrong ; 
but it is eligible wherever it is wished to diminish the vigor 
and growth of the tree, and its durability is not so imporant." 

In adapting the graft to the soil the stock has a marked 
influence. Thus in dry chalky soils, where the Peach on its 
own roots will scarcely gi'ow, it is found to thrive admirably 
budded on the Almond. We have already mentioned that 
in clay soils too heavy and moist for the Peach, it succeeds 
very well if worked on the Plum. M. Floss, a Prussian 
gardener, succeeded in growing fine pears on sandy soils, 
where it was nearly impossible to raise them before, by 
grafting them on the Mountain Ash, a nearly related tree, 
which thrives on the driest and lightest soil. 

A variety of fruit which is found rather tender for a cer- 
tain climate, or a particular neighborhood, is frequently 
acclimatized by grafting it on a native stock of very hardy 
habits. Thus near the sea-coast, where the finer plums thrive 
badly, we have seen them greatly improved by being worked 
on the beech-plum, a native stock adapted to the spot ; and 
the foreign grape is more luxuriant when grafted on our 
native stocks. 

A slight effect is sometimes produced by the stock on the 
quality of the fruit. A few sorts of pear are superior in 
flavor, but many are also inferior, when grafted on the Quince, 
while they are more gritty on the thorn. The Green Gage, 
a Plum of great delicacy of flavor, varies considerably upon 
different stocks ; and Apples raised on the crab, and pears on 
the Mountain Ash, are said to keep longer than when grown 
on their own roots. 



38 PROPAGATION OF VARIETIES. 

In addition to the foregoing, a diseased stock should always 
be avoided, as it will communicate disease slowly to the graft^ 
unless the latter is a variety of sufficient vigor to renew the 
health of the stock, which is but seldom the case. 

The cultivator will gather from these remarks that, in a 
favorable climate and soil, if we desire the greatest giwth, 
duration, and development in any fruit (and this applies to 
orchards generally), we should choose a stock of a closely simi- 
lar nature to the graft — an apple seedling for an apple ; a pear 
seedling for a pear. If we desire dwarf trees that come into 
bearing very young, and take little space in a garden, we 
employ for a stock an allied species of slower gi'owth. If our 
soil or climate is unfavorable, we use a stock which is adapted 
to the soil, or which will, by its hardier roots, endure the 
cold. 

The influence of the graft on the stock seems scarcely to 
extend beyond the power of communicating disease. A graft 
taken from a tree enfeebled by disease will recover with diffi- 
culty, even if grafted on healthy stocks for a dozen times in 
repeated succession. And when the disease is an inherent or 
hereditary one, it will certainly communicate it to the stock. 
We have seen the yelloivs, from a diseased peach-tree, propa- 
gated through hundreds of individuals by budding, and the 
stock and graft both perish together from its effects. Hence 
the importance, to nurserymen especially, of securing healthy 
grafts, and working only upon healthy stocks. 

Propagation by Cuttings. 

Propagating by cuttings, as applied to fruit-trees, consists 
in causing a shoot of the previous season's wood to grow, by 
detaching it from the parent tree at a suitable season, and 
planting it in the ground under favorable circumstances. 

In tliis case, instead of uniting itself by woody matter to 
another tree, as does the scion in grafting, the descending 
woody matter becomes roots at the lower end, and the cutting 
of which is then a new and entire plant. Every bud being 
a distinct individual, capable of forming a new plant, has in- 
deed theoretically the power, if separated from the parent 
stem, of throwing out roots and maintaining a separate exist- 
ence ; and some plants, as the grape-vine, are frequently 
propagated by single buds planted in the soil. But in prac- 
tice it is found necessar}^, with almost all trees and plants, to 
retain a considerable portion of the stem with the bud, to 
supply it with food until it has formed roots to draw nourish- 
ment from the soil. 

All fruit-trees may be propagated by cuttings, with propei 



PROPAGATION OF VARIETIES. 



39 



care and attention, but only a few gi-ow with sufficient facility 
in this way to render their propagation by cuttings a common 
mode. These are the Gooseberry, the Currant, the Yine, the 
Quince, the Fig, and the Mulberry. 

Cuttings of the Currant, Gooseberry, and the hardy sorts 
of Vine will root readily, in a soil not too dry, in the open 
garden. Currants and Gooseberries are generally taken off" 
in the fall or winter, prepared for planting, and two-thirds of 
their lower ends buried in the ground till the commencement 
of spring, when they are planted out, either where they are 
to remain or in nursery rows. They will succeed nearly as 
well if taken off" in the spring, but, owing to the period at 
which they commence growing, this must be attended to very 
early ^ if deferred till that season. 

A successful practice is to prepare the cuttings of Goose- 
berries and Currants early in the autumn, and to plant them 
at once in the position where they are to grow the succeeding 
summer. In planting, set the cuttings into the ground so 
deeply that but one bud will be left at or near the surface, 
and then, as soon as the frosts of winter come, cover the 
whole ground with a light mulch of coarse straw manure, or 
other litter three or four inches deep. 

In order to raise plants of the Gooseberry and 
Currant, with straight clean stems, which shall 
not throw up suckers, it is only necessary, before 
planting the cutting, to cut out every eye or bud 
to be placed below the surface of the ground, 
Fig. 18. The cutting should be about a foot 
long, eight inches of which may be inserted in 
the ground. To insure greater success in raising 
the finer sorts of Gooseberry, or other shrubs, it 
is customary to plant the cuttings on the shaded 
side of a wall or fence, in deep rich loam, rather 
damp than dry. Cuttings of the vine are gener- 
ally prepared when trimming the old plants in 
autumn or winter ; they may then be buried with 
their lower ends in the ground, or kept in earth 
in the cellar till spring. 

Grape cuttings are also mad6 as soon as it will 
answer to prune the vines in the autumn ; and, 
being planted at once in the ground, covered as 
above noted for Gooseberries and Currants, are 
found to grow successfully. 

Scarce sorts of grapes, which it is desirable to pared and 
multiply extensively, are frequently propagated 
by joints: that is, by buds having about two inches of wood 
attached to each — every bud in this way forming a plant. 




Fig. 18. 

Gooseberry 

cutting pre- 




40 PROPAGATION OF VARIETIES. 

When this mode is adopted, it is usual to plant the joints 
about half an inch deep, in light soil, in a common hot-bed 
prepared for the purpose, or each joint is planted in a pot by 
itself. In the first way a great number of plants may be 
grown in a small space. 

Formerly more certain success in propagating the vine by 
joints was considered gained by halving tlie joint before plant- 
ing, as shown in Fig. 19 ; but, recently, operators have prac- 
__ _^_,^.^^_^„ .,._,... tised the simple manner of 
preparing the cuttings with 
about two inches of wood be- 
low, and half an inch above 
the bud, and then planting in 

A vine joint prepared and planted. f^^^.^^ ?^ propagating-houses, 

by simply placing the eye or 
cutting in a perpendicular position, the bed just level with, 
or nearly covered in a bed of clean, sharp, building or lake 
sand. A gentle bottom heat is to be maintained steadily, at 
the same time keeping the air in the house or frame quite 
cool until the lower end of the cutting or bud has commenced 
to form roots, when the air of the surface or volume of the 
house may be increased in warmth to stimulate growth of 
vine. 

In the method of growing from single eyes, or two-eye 
cuttings, in out-door practice, it is considered best to prepare 
the cuttings during winter, and pack them in clean damp — 
not wet — sand, in a cool, dark cellar, where they will callus ; 
and then, just as soon in the spring as the ground can be 
worked, plant the cuttings out, selecting, as far as possible, a 
sharp sandy loam for the location, covering the bed half an 
inch deep with the soil, and then two to three inches deep 
with mulch of sawdust, tan bark, &c. 

In preparing cuttings of what are termed hard-wood varie- 
ties, such as Delaware, Norton's Virginia, &c., it is customary 
with some propagators to scrape off the outer bark from the 
lower end of the cutting, and to soften it by soaking in water 
from ten to twenty hours before placing them in the bed or 
frame. 

The large English black niulberry is propagated by cut- 
tings, as follows : About the last of October take cuttings 
from the thrifty shoots of a bearing tree, cut out all the buds 
except two or three at the top, and pare off the bottom of the 
cutting just below a bud. Lay in the cuttings in a sheltered 
border, burying them so that only the two buds at the top 
are exposed, and covering them with some loose straw or lit- 
ter. ^ In the spring make a small hot-bed with very sandy 
soil, in which to plant the cuttings on taking them out of the 



PROPAGATION OF VARIETIES. 41 

ground, or place each one in a small pot in any hot-bed ready 
at hand, and in a few weeks they will be found to have made 
roots freely. 

As a general rule, cuttings succeed best when they are 
taken ofi" just between the young and the previous year's 
wood ; or, in the case of young side shoots, when they are 
cut off close to the branch preserving the collar of the shoot. 
The lower end should be cut smoothly across just below a 
bud, the soil should in all cases be pressed firmly about the 
lower end of the cutting, and it should always be planted 
before the buds commence swelling, that the wound may in 
some measure heal before growth and the absorption of fluid 
commences. 

Propagation hy Layers and Suckers. 

A layer may be considered as a cutting not entirely sepa- 
rated from the plant. 

Layering is a mode of propagation resorted to in increas- 
ing some fruit-tree stocks, as the Paradise stock, the Muscle 
Plum, and some kinds w^hich do not grow so well from the 
seed. Certain varieties of native grape, as the Norton's Vir- 
ginia, which do not root readily by cuttings, are also raised 
in this way, and it may be applied to any sort of fruit-tree 
which it is desirable to continue on its own root without 
grafting. 

Fruit-trees are generally layered in the spring, and the 
layers may be taken off well-rooted plants in the autumn. 
But they may also be layered with success early in July. 

In making layers the ground around the mother plant 
should be made light and mellow by digging. Being provided 
with some hooked pegs to fasten down the layers, bend down 




42 PROPAGATION OF VARIETIES. 

a branch, so that the end may recline upon the ground. Open 
a little trench thi-ee or four inches deep to receive the young 
wood to be layered ; make a cut or tongue, Fig. 20, a, half 
way through the under or upper side of the shoot, pegging 
down the branch with the hooked peg, 6, to keep it in its 
place ; press the earth slightly round the tongue, and, in fill- 
ing in the soil, raise nearly upright the end of the layer, c, 
which remains above the surface of the ground. 

The descending sap, filled with organizable matter, is ar- 
rested by this tongue, accumulates there, and the emission of 
roots speedily takes place. Ringing, wounding, or twisting 
the limb answers the same purpose less perfectly, and indeed 
many trees root readily from the mere position of the branches 
as layers, and the moisture of the soil. 

A tree or plant which is kept for raising layers is called a 
stool, and is headed down, both to facilitate the rooting of the 
layers and to afibrd an abundance of shoots near the earth. 
Shoots of some of the fruit-tree stocks in the English nurse- 
ries are pegged down to the surface before growth commences 
in the spring, covered about an inch deep with soil, and at the 
end of autumn afibrd hundreds of plants ; almost every bud 
making a separate root. 

Suckers are shoots sent up from the root, or from portions 
of the stem below the surface of the soil, which are easily 
separated from the parent plant. 

Suckers of fruit-trees are frequently used as stocks for 
budding or grafting upon ; but they are greatly inferior to 
seedlings for this purpose, as they are always more liable to 
produce suckers, and they have not the thrifty, vigorous 
habit, or the same power of forming as good roots as seed- 
lings. Besides this, should the tree from which they are 
taken be diseased, they will be likely to carry the malady 
with them. 

Propagating by suckers is an easy and desirable way when 
we wish to continue a seedling fruit of value on its own root, 
and some of our common fruits appear to be more healthy 
and permanent when growing in that way. It is also a mode 
for increasing the Raspberry; as is also that of runners, 
which is a kind of sucker above ground, for the Strawberry. 

Propagation hy Pieces of Roots. 

Many varieties of trees, and nearly all varieties of Black- 
berries, Raspberries, Gooseberries, Currants, &c., can be 
readily propagated by small pieces of roots. Cut the root 
into pieces of about two inches in length, any time in autumn 
or winter, and pack them in moist sand, storing where they 



PRUNING. 43 

will be free from frost. In spring prepare a frame with a 
gentle bottom heat and plant them, covering about an inch 
deep, in a sandy loam ; as soon as they have well started they 
may be transplanted out into the open field. Some propaga- 
tors keep them in the winter packages until the spring is 
well advanced and the ground becomes somewhat warmed, 
when they plant at once in the open ground, setting the 
upper end of the piece of root just level with the ground, 
and then covering the whole surface with about three inches 
deep of some light mulching material. 



CHAPTER TV. 

PRUNING. 



1. Pruning to 2^romote Growth or modify the Form of Fruit- 



In this country almost all fruit-trees are gi-own as 
standards. In this way they develop their natural forms, 
attain the largest size, and produce the gi-eatest quantity of 
fruit with the least possible care. Our bright and powerful 
sun, reaching every part of the tree, renders the minute sys- 
tems of pruning and training, which occupy so large a portion 
of the English works on the subject, of little or no moment 
to the cultivator here. Pruning is therefoi'e commonly 
resorted to only for the purpose of increasing the vigor of 
feeble trees, or to regulate and improve the form of healthy 
and luxuriant trees. 

Pruning has the power of increasing the vigor of a tree in 
two ways. If we assume that a certain amount of nourish- 
ment is supplied by the roots to all the branches and buds of 
a tree, by cutting off one-half of the branches at the proper 
season we direct the whole supply of nourishment to the 
remaining portion, which will consequently grow with nearly 
double their former luxuriance. Again, when a tree becomes 
stunted or enfeebled in its growth, the thinness of its inner 
bark, with its consequent small sap-vessels (which it must be 
remembered are the principal channel for the passage of the 
ascending supply of food), renders the upward and downward 
circulation tardy, and the growth is small. By heading back 
or pruning judiciously, all the force of the nourishing fluid is 
thrown into a smaller number of buds, which make new and 
luxuriant shoots, larger sap-vessels, and which afford a ready 
passage to the fluids, and the tree with these renewed energies 
will continue in vigor for a long time. 



44 PRUNING. 

This treatment is especially valuable in the case of smali 
trees of feeble or stunted growth, which are frequently cut back 
to a single bxid, and a new shoot or shoots full of vigor, gives 
a healthy habit to the tree. In the nurseries this practice of 
heading down unthrifty trees is frequently pursued, and small 
orchard trees which have become enfeebled may be treated in the 
same manner, cutting back the head as far as the place where 
it is wished that new shoots should spring out. Older trees 
should be headed back more sparingly, unless they are greatly 
enfeebled, and their roots should at the same time be assisted 
by manure. 

A judicious pruning, to modify the form of our standard 
trees, is nearly all that is required in ordinary practice. 
Every fruit-tree^ grown in the open orchard or garden as a 
common standard, should be allowed to take its natural form, 
the whole efforts of thej^runer going no further than to take out 
all weak and crowded branches ; those which are filling uselessly 
the interior of the tree, where their leaves cannot be duly 
exposed to the light and sun, or those which interfere with the 
growth of others. All pruning of large branches in healthy 
trees should be avoided, by examining them every season and 
taking out superfluous shoots while small. Mr. Coxe, the 
best American author on fruit-trees, remarks very truly: 
" When orchard trees are pruned, they are apt to throw out 
numerous (superfluous) suckers from the boughs in the follow- 
ing summer; these should be rubbed off" when they first 
appear, or they may easily be broken off while young and 
brittle — cutting is apt to increase their number." 

Where pruning is not required to renovate the vigor of an 
enfeebled tree, or to regulate its shape, — in other words, in 
the case of a healthy tree which we wish to retain in a state 
of the greatest luxuriance, health, and vigor, — it may be 
considered worse than useless. Bearing in mind that growth 
is always corresponding to the action of the leaves and 
branches, if these are in due proportion and in perfect health, 
the knife will always be found rather detrimental to luxu- 
riance and constitutional vigor than beneficial.* 



* Ignorant cultivators frequently weaken the energies of young 
trees, and cause them to gTow up with lean and slender stems, by 
injudiciously trimmiag off the young side shoots and leaves in the 
growiQg season. By taking off these shoots the stem is deprived of 
aU the leaves which would attract and elaborate the sap, thus prepar- 
ing nourishment for the growth of the stem ; and the trunk of the 
tree does not increase in size half so fast as when the side branches 
are allowed to remain for a time, pruning them away gradually. It 
is better, in the case of these young trees, to stop the side branches, 
when of moderate length, by pinching out the terminal bud. 



PRUNING. 45 

Thf' best season for pruning to promote growth, theoretically 
is in autumn, soon after the fall of the leaf. Next to this, 
winter pruning, performed in mild weather, ia best, and in 
orchards this is the season usually most convenient.* In all 
parts of the country where the winters are not very severe 
(and always in the Southern or Western States) the roots 
are collecting a certain stock of nourishment during the whole 
autumn and winter. When a tree is pruned in autumn or 
winter this whole supply goes to the remaining branches, 
while in the case of spring pruning it is partly lost. North 
of the 43d degree of latitude, however, the winters are so 
severe that winter pruning should be deferred till the last of 
February. 

We should especially avoid pruning at that period in 
spring when the buds are swelling, and the sap is in full 
flow, as the loss of sap by bleeding is very injurious to most 
trees, and in some brings on a serious and incurable canker 
in the limbs. 

In pruning large limbs, some composition should always be 
at hand to cover the wound. This will not only prevent its 
cracking by the cold in winter-pruning, but will keep out the 
air, and maintain the exposed wood in a sound state until it 
is covered with a new layer of bark. Many compositions have 
been in fashion abroad for this purpose, which under our sum- 
mer sun and winter frosts are nearly worthless, as they 
generally crack and fall off in a single year. The following is 
a cheap and admirable application, which we recommend to 
all cultivators of fruit-trees. 

Composition for wounds made in pruning. Take a quart 
of alcohol and dissolve in it as much gum-shellac as will make 
a liquid of the consistence of paint. Apply this to the wound 
with a common painter's brush ; always paring the wound 
smoothly first with the knife. The liquid becomes perfectly 
hard, adheres closely, excludes the air perfectly, and is affected 
by no change of weather ; while at the same time its thin- 
ness offers no resistance to the lip of new bark that gradually 
closes over the wound. If the composition is kept in a well- 
corked bottle, sufficiently wide-mouthed to admit the brush, it 
will always be ready for use and suited to the want of the 
moment. 

To prevent mice or rabbits from girdling trees. Great 
injury is done to young orchards in some districts by the 
meadow mouse. This little animal always works under cover, 

* Experience of many years convinces us that, whatever theory may 
suggest, the best time to prune in order to promote growth, and to 
have the wound healed perfectly, is very early in spring, or as soon as 
the severity of winter has passed. 



46 PRUNING. 

and therefore does its mischief in ^\dnter when the snow lies 
deeply upon the ground. A common and effectual mode of 
deterring it is that of treading down the snow firmly about 
the stem directly after every fall of snow. But this is a very 
troublesome affair. 

The following mixture will be found to be an effectual pre- 
vention. Take one spadeful of hot slaked lime, one do. of 
clean cow-dung, half do. of soot, one handful of flowers of 
sulphur : mix the whole together with the addition of suffi- 
cient water to bring it to the consistency of thick paint. At 
the approach of winter f)aint the trunks of the trees suffi- 
ciently high to be beyond the reach of these vermin. Ex- 
perience has proved that it does no injury to the tree. A dry 
day should be chosen for its application. 

English nurserymen are in the habit of protecting nurseries 
oi small trees from the attacks of rabbits, simply by distributing 
through the squares of the nursery coarse matches made by 
dipping bunches of rags, or bits of tow, in melted sulphur, 
and fastening these in split stakes a couple of feet high. The 
latter are stuck into the gi'ound, among the trees, at from 
12 to 20 feet apart, and are said completely to answer the 
purpose. 

Wrapping the body of the tree with coarse hardware paper, 
letting the lower end of the paper go below the soil at the 
crown of the tree, will eflectually prevent the attacks of 
rabbits. 

^ IVashfor the trunks and branches of fruit-trees. The best 
wash for the stems and branches of fruit-trees is made by dis- 
solving two pounds of 2'>otash in two gallons of water. This 
is applied with a brush at any season, but perhaps with most 
effect in the spring. One, or at most two ajiplications will 
rid the stem of trees of the bark-louse, and render it smooth 
and glossy. It is far more efficacious than whitewash, as a 
preservative against the attacks of insects, while it promotes 
the growth of the tree, and adds to the natural lively color 
of the bark. 

The wash of soft soaj) is also a very good one for many 
purposes. Though not equal for general purposes to the 
potash wash, it is better for old trunks with thick and rigid 
bark, as a portion of it remains upon the surface of the bark 
for some time, and with the action of every rain is dissolved, 
and thus penetrates into all the crevices where insects may be 
lodged, destrojmig them, and softening the bark itself. 

2. Pruning to induce Fruit fulness. 

There are advantages and disadvantages attending all seasons 
of pruning, but our own experience has led us to believe that, 



PRUNING. 47 

practically, a fortnight before rtiidsuminer is hy far the best 
season on the whole for pruning in the Northern and Middle 
States. Wounds made at this season heal over freely and 
rapidly ; it is the most favorable time to jndge of the shape 
and balance of the head, and to see at a glance which branches 
require removal ; and all the stock of organizable matter in 
the tree is directed to the branches that remain. 

When a young fruit-tree is too luxuriant, employing all its 
energies in making vigorous shoots, but forming few or no 
blossom buds, and producing no fruit, we have it in our 
power by different modes of pruning to lessen this over-lux- 
uriance, and force it to expand its energies in fruit-bearing. 
A successful mode of doing this is by pruning the roots — a 
proceeding recently brought into very successful practice by 
European gardeners. 

Moot-pruning has the effect of at once cutting off a consid- 
erable supply of the nourishment formerly afforded by the 
roots of a tree. The leaves, losing part of their usual food, 
are neither able to grow as rapidly as before, nor to use all 
the nutritious matter already in the branches ; the branches 
therefore become more stunted in their growth, the organ- 
izable matter accumulates, and fruit-buds are directly formed. 
The energies of the tree are no longer carried off in growth, 
and the returning sap is employed in producing fruit-buds for 
the next year. 

Root-pruning should be performed in autumn or winter, 
and it usually consists in laying bare the roots and cutting off 
smoothly at a distance of a few feet from the trunk (in pro- 
portion to the size of the tree) the principal roots. Mr. Rivers, 
an English nurseryman of celebrity, who has practised this 
mode with great success, digs a trench early in November, 
eighteen inches deep, round and under his trees to be root- 
pruned, cutting off the roots with a sharp spade. By follow- 
ing this practice every year he not only throws his trees into 
early bearing, but forces Apples, Pears, and the like, grafted 
on their own roots, to become prolific dwarfs, growing only 
six feet apart, trained in a conical form, full of fruit branches, 
and producing abundantly. Those dwarf trees, thus annually 
root-pruned, he supplies abundantly with old composted 
manure at the ends of the roots, thus keeping up their health 
and vigor. The plan is an admirable one for small gardens, 
or for amateurs who wish to grow a great many sorts in a 
small surface. Mr. Rivers, in a pamphlet on this subject, 
enumerates the following among the advantages of systematic 
root-pruning : — 

"1. The facility of thinning (owing to the small size 
of the trees), and, in some varieties, of setting the bios- 



48 PRUNING. 

soms of shy-bearing sorts, and of thinning and gathering 
the fruit. 

"2. It will make the gardener independent of the natural 
soil of his garden, as a few barrowfuls of rich mould will sup- 
port a tree for a lengthened period, thus placing bad soils 
nearly on a level with those the most favorable. 

"3. The capability of removing trees of fifteen or twenty 
years' growth with as much facility as furniture." 

In conclusion, Mr. Rivers recommends caution y' *' enough 
of vigor must be left in the tree to support its crop of fruit, 
and one, two, or three seasons' cessation from root-pruning 
will often be found necessary." 

Root-pruning in this country will, we think, be most valu- 
able in its application to common standard trees, which are 
thrifty, but bear little or no fruit. They will generally be 
found to require but a single pruning to bring them into a 
permanently fruitful condition ; and some sorts of Pears and 
Plums, which do not usually give a fair crop till they are 
twelve or fourteen years old, may be brought into fruit by 
this means as soon as they are of proper size. Several nearly 
full-grown peach, pear, and plum trees, on a very rich soil on 
the Hudson, which were over-luxuriant, but bore no fruit, 
were root-pruned by our advice, and yielded most excellent 
and abundant crops afterwards. 

In the case of Apple orchards, where the permanent value 
depends on the size, longevity, and continued productiveness 
of the trees, it is better to wait patiently and not resort to 
pruning to bring them into bearing, as it cannot be denied 
that all excessive pruning shortens somewhat the life of a 
tree. Mr. Coxe, indeed, recommended that the first fruit 
should never be allowed to ripen on a young apple orchard, 
as it lessens very materially the vigor of the trees. 

Shortening-in the shoots of Peaches, Nectarines, and Apri- 
cots, as we shall hereafter point out, has a strong tendency 
to increase the fruitfulness of these trees, since by reducing the 
young wood the sap accumulates in the remainder of the 
branch, and man}^ bearing shoots are produced instead of one. 
And the English practice of spurring-in, which consists in 
annually shortening the lateral shoots of trained Pears, 
Apples, and the like, in order to make them throw out short 
fruit branches or spurs, is founded on the same principle. 

Sending down the limbs is an easy and simple means of 
throwing such branches directly into fruit. By this means 
the circulation is retarded, rapid growth ceases, organizable 
matter accumulates, and fruit-buds, as before stated, surely 
follow. The limbs are bent while flexible, in June or July, 
and tied down below a horizontal line until they retain of 



PRUNING. 49 

themselves their new position. When this can be easily ap- 
plied, it is a never-failing mode of rendering such branches 
fruitful. It is stated in Loudon's " Gardeners' Magaziue," 
that " a very large crop of Pears was obtained by the Rev. 
Mr. Fisher, in Buckinghamshire, from trees which had not 
borne at all, by twisting and breaking down the young shoots 
late in the autumn, when the wood had become tough ; and 
the pendent branches afterwards continued perfectly healthy." 
Disharking and JRinging are two modes that have been 
recommended by some authors, but of which, except as cu- 
rious experiments, we entirely disapprove. Disbarking, that 
is, removing the outer bark of the trunk in February, May, 
or March, is and may be practised with good results on trees 
in very sheltered positions, and under glass, but must always 
be a somewhat dangerous practice in open orchards, and in a 
variable climate like ours; while its good effects may in a 
great measure be attained by keeping the bark in a healthy 
state by a wash of soft soap. liinging^ which is nothing 
more than stopping the descending sap in a branch, and 
forcing it to organize blossom-buds, b}'^ taking off a ring of 
bark, say a fourth or half an inch, near midsummer, is a 
mode always more or less injurious to the health of the 
branch, and if carried to any extent finally destroys the tree. 
It is gradually falling into disuse since root-pruning and other 
and better modes are becoming known. A ligature or band- 
age, tightly applied to the limb, will have temporarily the 
same effect as ringing, without so much injury to the branch. 

3. Inducing Fruitfulness hy other Means. 

The influence of certain soils on the productiveness of 
fruit-trees is a subject of every-day observation, but the par- 
ticular ingredients of the soil which insure this abundant 
bearing are not so well known. Limestone soils are almost 
invariably productive of all sorts of fruit ; and certain strong 
loams in this country seem to be equally well adapted to this 
end. 

In a curious work called the " Rejuvenescence of Plants," 
&c., by Dr. Schultz, of Berlin, the author, who has devoted 
considerable time to the subject, states that common salt and 
chloride of lime contribute greatly to the flowering of most 
plants, to which, however, they can only be applied with 
safety in small quantities. " Salts of lime," he continues, 
" appear to produce so nearly the same effect as those of pot- 
ash and soda, that it is only necessary to place lime within 
their reach, if there is no deficiency of manure in the shape 
of general food. Lime will in the main promote, in an as- 
4 



50 TRAINING. 

tonishing degree, the fruit and flowering of most plants, be- 
cause calcareous salts promote evaporation and the concentra- 
tion of sap." 

Although we cannot coincide with many of Dr. Schultz's 
views as expressed id. this work, yet the remarks just quoted 
agree so entirely with facts that have come under our own 
observation, that we gladly place them before the cultivator 
of fruit-trees. One of the mosb productive fruit-gardens in 
our knowledge is on a limestone soil, and another, more than 
usually proline, in a neighborhood not very fruitful, is every 
year treated with a top-dressing of coarse salt, at the rate of 
two bushels to the acre. These facts are surely worth the 
attention of growers, and should be the subject of more ex- 
tended and careful experiments. 

Eenderrug trees more fruitful by dwarfing^ and by adapt- 
ing them to soils already unfruitful by growing them upon 
other and better stocks, we have already placed before the 
reader under the head of Grafting. 



CHAPTER Y. 



TRAINING. 



Training fruit-trees is, thanks to our favorable climate, a 
proceeding entirely unnecessary in the greater part of the 
United States. Our fine dry summers, with the gi-eat abun- 
dance of strong light and sun, are sufficient to ripen fully the 
fruits of temperate climates, so that the whole art of training, 
at 9nce the trial and triumph of skill with English fruit- 
gardeners, is quite dispensed with ; and in the place of long 
lines of brick wall and espalier rails, surrounding and dividing 
the fruit-garden, all covered with carefully trained trees, we 
are proud to show the open orchard, and the borders in the 
fruifc-garden filled with thrifty and productive standards. 
Nothing surprises a British gardener more, knowing the cold 
of our winter, than the first sight of peaches and other fine 
fruits arriving at full perfection in the Middle States with so 
little care ; and he sees at once that three-fourths of the great 
expense of a fruit-garden here is rendered entirely needless. 

Training fruit-trees, in this country, is therefore confined 
to the colder districts north of the 43° of latitude, and to the 
gardens of amateurs. There can, however, scarcely be a more 
beautiful display of the art of the horticulturist than a fine 
row of trained trees, their branches arranged with the utmost 



TRAINING. 51 

symmetry and regularity, and covered, in the fruit season, 
with large and richly colored fruit. 

North of the 43° latitude (or north of the Mohawk) the 
peach does not ripen well, and this, as well as some other 
rather tender trees, will, in such situations, generally yield 
abundant crops when trained on a common upright trellis, or 
espalier rail, seven or eight feet high.* Still farther north, 
as in Maine or Canada, a wall must be resorted to ; but our 
own observation leads us to believe that, generally, the 
espalier rail will be found not only cheaper and more easily 
managed in training, but really preferable to a wall, as full 
exposure to light is sufficient without much additional heat. 
With regard to walls themselves, in the middle portions of 
the Union a southern aspect is almost always the worst, 
being too hot in midsummer ; a wall running north and 
south, and affi)rding east and west aspects, is much the best. 
The western aspect is indeed preferable for all tender fruits, 
as the blossoms are not there liable to injury from early 
frosts. A north wall is useful for producing a later crop. 

The objects of training are, by a more complete exposure 
of the leaves and branches to the light and sun, to ripen 
fruits in a naturally unfavorable climate; to render them 
more fruitful — lessening vigor and excessive growth by the 
lateral or horizontal arrangement of the branches ; and lastly, 
economy of space, as trees when trained on a flat surface 
occupy much less space in the fruit-garden than standards, 
and leave the borders more open for cropping with vegeta- 
bles. 

Training conical standards. A very easy and simple 
mode of training fruit-trees, which has lately come into great 
favor with amateurs, is the conical standard, or Quenouille 
(pronounced Kenool) of the French. It is applied chiefly to 
pears, which when treated in this way may be planted about 
eight feet apart, and thus a great variety of sorts may be 
grown in a small garden. A great number of the" specimen 
trees in the London Horticultural Society's Garden are 
trained in this manner ; and Loudon remarks, that in 1840 
the Royal Kitchen Garden of Yersailles contained two hun- 
dred trees trained in the conical manner, with the current 
year's shoots tied down en quenouille. " They had attained 
the height of from six to twelve feet before the branches 

* Cedar or locust posts, set four or eight feet apart, mth horizontal 
bars let in, and crossed by light perpendicular strips of pine from six 
to twelve inches apart, will f omi an excellent and durable trellis for 
espaliers. See Fig, 28. Indeed many gardeners here prefer having 
a light trellis a few inches from the waU upon which to train, instead 
of nailiag directly on the wall. 



52 



TRAINING. 



were bent down; but the effect of this was to cover the 
shoots with blossom-buds, and to produce the most extraor- 
dinary crops." 

To produce Quenoulle standards, plant a young tree, three 
or four feet high, and, after the first summer's growth, head 
back the top and cut-in the side branches, as represented by 
the dotted lines on a. Fig. 21. The next season the tree will 
shoot out three or four tiers of side branches, according to its 
strength. The lowest should be left about eighteen inches 
from the ground, and, by pinching off superfluous shoots, 
others may be made to grow pretty regularly, so as not to 
crowd the head. At the end of this season head back the 
leader as ia 6, to strengthen the side shoots. Next season a 
fresh series of lateral shoots will be produced, four or five of 
which may be kept every year ; and the third or fourth year 
the lower branches may be bent down in midsummer, c, and 




a I 

Fig. 21. Fig. 22. 

Quenouille or Conical Training, progressive stages. Conical or QuenouUle Training, 

complete. 

kept in a pendulous position for a year or two, by tying them 
to stakes driven in the ground, or to the main stem. This 
successive growth at the top, and arrangement of the 
limbs below, must be continued till the requisite height — say 
ten feet — is attained, when, all the branches assuming their 
final form, the tree will resemble Fig. 22. A moderate prun- 
ing to produce new wood, and the occasional tying in of a 
rambling shoot, will be all that is required. The French 



TRAINING. 53 

quenouille training is performed with dwarf stocks, but the 
trees are more thrifty and durable when gi*afted on their own 
stocks, and kept withiQ proper bounds by root-pruning after 
Mr. Rivers's method, explained in a previous page. 

Pyramids and hushes are trees adapted for small gardens, 
and not standards such as are planted in orchards. Mr. 
Rivers, whose success in training and fruiting dwarf trees 
has hardly an equal, gives the following directions : — "If a 
young gardener intends to plant, and wishes to train up his 
trees so that they will become quite perfect in shape, he 
should select plants one year old from the bud or graft, with 
single upright stems; these will of course have good buds 
down to the junction of the graft with the stock. The first 
spring a tree of this description should be headed down, so as 
to leave the stem about eighteen inches long. If the soil be 
rich, from five to six and seven shoots will be produced ; one 
of these must be made the leader, and if not inclined to be 
quite perpendicular, it must be fastened to a stake. As soon 
in summer as the leading shoot is ten inches long, its end 
must be pinched ofi'; and if it pushes forth two or more 
shoots, pinch off all but one to three leaves, leaving the top- 
most for a leader. The side shoots will in most cases assume 
a regular shape ; if not, they may be this first season tied to 
slight stakes, to make them grow in the proper direction. 
This is best done by bringing down and fastening the end of 
each shoot to a slight stake, so that an open pyramid may be 
formed ; for if it is too close and cypress-like, enough air is 
not admitted to the fruit. They may remain unpruned till 
the end of August, when each shoot must be shortened to 
within eight buds of the stem. This will leave the tree so 
that no pruning in winter will be required. The second sea- 
son the tree will make vigorous growth; the side shoots 
which were topped last August will each put forth three, 
four, or more shoots. In June, as soon as these have made 
four leaves, they must be pinched off to three leaves, and if 
these spurs put forth shoots, which they often do, every shoot 
must be pinched down to one leaf, all hut the leading shoot of 
each side hranch. This must be left on, to exhaust the tree 
of its superabundant sap, till the end of August. The per- 
pendicular leader must be topped once or twice — in short, as 
soon as it has grown ten inches, pinch off its top, and if it 
break into two or three shoots, pinch them all but the leader, 
as directed for the first season ; in a few years most symmet- 
rical trees may be formed." 

The best modes of training for this country, on walls or 
espaliers, are fan-cordon and horizontal training. The first 
is the simplest and easiest mode of training the Peach, the 



54 TRAINING. 

Apricot, Nectarine, and Cherry ; and the latter is best adapted 
to the Pear. In training to a wall, the branches are fastened 
in their places by shreds of leather and nails ; and as espaliers, 
by tying them with slips of bass matting to the rails of the 
trellis. 

Cordon-training has within the past few years become quite 
a feature among French gardeners, and is now being practised 
with success by many amateurs in this country. There are 
a number of varied modes of training en cordon, among which 
those termed oblique cordon and espalier or lateral cor- 
don are most in use. Oblique cordon training serves to test 
in a sinall space a large number of varieties, and may in many 
cases be adopted with great satisfaction. Dubreil says : " In 
its practice choose healthy and vigorous young trees of one 
year's growth, carrying only one stem. Plant them sixteen 
inches apart, and incline them one over the other at an angle 
of sixty degrees. Cut off about one-third of the length at or 
just above a front fruit-bud. During the following summer 
favor as much as possible the development of the terminal 
shoot ; all the others must be transformed into fruit branches 
by the same means as described for pyramidal trees. The 
second pruning has for its object to transform the lateral 
shoots into fruit-spur^ ; the new extension of the stem must 
be cut back one-third. If the terminal extension has grown 
but slightly, and shows signs of weakness, the cut must be 
made lower down on the two-years wood, in order to obtain 
a more vigorous terminal shoot. By the time of the third 
pruning, the young stem has generally attained two-thii'ds of 
its entire length; it must then be inclined to an angle 
of 45°." 

The same pruning of side branches and terminal shoot 
must be performed as last year, and continued from year to 
year until the desired height for covering the wall or trellis 
is attained ; afterwards it must be yearly cut back about two 
feet, for the purpose of allowing a vigorous shoot to grow 
from the end, and thus keep up a healthy circulation. 

Espalier or lateral cordon training is adapted to the borders 
of walks in gardens, and is suited more to the Apple worked 
on the Paradise stock than any other variety of tree. It is 
termed double or single arm cordon, as the trees have arms 
trained one or both ways. Fig. 23 shows at (i a young maid- 
en tree pruned for planting, while h shows the same with its 
limbs tied down to a wire, which is upheld by stakes about 
one foot above the ground, and secured firmly at each end of 
the line. 

Fig. 24 shows the plants after being two or three years 
trained in single cordon — the terminal shoot of each tree 



TRAINING. 



65 



being united by inarching at the junction with the stem and 
branch. 

The following account of fan-training and horizontal train- 
ing is so concisely abridged from the practice of the best 
English gardens, in the "Suburban Horticulturist," that we 
cannot do better than to place it before the reader. 




a 



Fig. 23. 




Fig. 24. 



Fan-training in the common English manner, A maiden 
plant (a tree but one year from the graft) being planted, " is 
to be headed down to four buds or eyes, placed in such a 
manner as to throw out two shoots on each side, as shown in 
Fig. 25. The following season the two uppermost shoots are 





Fig. 25. 
Fan-training, first stage. 



Fig. 26. 
Fan-training, second stage. 



to be headed down to three eyes, placed in such a manner as 
to throw out one leading shoot and one shoot on each side ; 
the two lowermost shoots are to be headed down to two eyes, 
so as to throw out one leading shoot and one shoot on the 
uppermost side, as shown in Fig. 26. We have now five 
leading shoots on each side, well placed, to form our future 
tree. Each of these shoots must be placed in the exact posi- 



56 TRAINING. 

tion in which it is to remain ; and as it is these shoots which 
are to form the future tree, none of them are to be shortened. 
The tree should by no means be suffered to bear any fruit 
this year. Each shoot must now be allowed to produce, 
besides the leading shoot at its extremity, two other shoots 
on the uppermost side, one near to the bottom and one about 
midway vip the stem ; there must also be one shoot on the 
undermost side, placed about midway between the other two. 
All the other shoots must be pinched off in their infant state. 
The tree will then assume, at the end of the year, the appear- 
ance shown in Fig. 27. From this time it may be allowed to 




Fig. 27. 

Fan-training, third stage. 

bear what crop of fruit the gardener thinks it able to carry ; 
in determining which he ought never to overrate the vigor of 
the tree. All of these shoots except the leading ones must at 
the proper season be shortened, but to what length must be 
left entirely to the judgment of the gardener, it of course 
depending upon the vigor of the tree. In shortening the 
shoot, care should be taken to cut back to a wood-bud that 
will produce a shoot for the following year. Cut close to the 
bud, so that the wound may heal the following season. The 
following year each shoot at the extremities of the leading 
branches should produce, besides the leading shoot, one on 
the upper and two on the under part, more or less, according 
to the vigor of the tree ; whilst each of the secondary branches 
should produce, besides the leading shoot, one other placed 
near to the bottom ; for the grand art of pruning, in all systems 
to which this class of trees is subjected, consists in preserving 
a sufficient quantity of young wood at the bottom of the 
tree ; and on no account must the gardener cut away clean 
any shoots so placed, without well considering if they will be 
wanted, not only for the present but for the future good 
appearance of the tree. The quantity of young wood annually 
laid in must depend upon the vigor of the tree. It would be 
ridiculous to lay the same quantity into a weakly tree as into 



TRAINING. 



67 



a tree in full vigor. The gardener here must use his own 
judgment. But if any of the leading shoots manifest a dis- 
position to outstrip the others, a portion of young shoots 
must be laid in, and a greater quantity of fruit suffered 
to ripen on the over-vigorous branch. At the same time a 
smaller quantity of fruit than usual must be left to ripen on 




Fig. 2& 
Fan-trairdhg, complete. 

the weaker branch. This will tend to restore the equilibrium 
better than any other method. Fig. 28 presents us with the 
figure of a tree in a more advanced state, well balanced, and 
well calculated for an equal distribution of the sap all over 
its surface. [We have varied this figure by representing it 
trained on a trellis, instead of a wall.] Whenever any of the 
lower shoots have advanced so far as to incommode the 
others, they should be cut back to a yearling stoot ; this will 
give them room, and keep the lower part of the tree in order. 
In nailing to a wall, care must be taken not to bruise any 
part of the shoot ; the wounds made by the knife heal quickly, 
but a bruise often proves incurable. Never let a nail gall 
any part of the tree ; it will endanger the life of the branch. 
In nailing-in the young shoots, dispose them as straight and 
regular as possible ; it will look workman-like. Whatever 
system of training is pursued, the leading branches should be 
laid-in in the exact position they are to remain ; for wherever 
a large branch is brought down to fill the lower part of the 
wall, the free ascent of the sap is obstructed by the extension 
of the upper, and contraction of the lower parts of the branch. 
It is thus robbed of part of its former vigor, while it seldom 
fails to throw out, immediately behind the parts most bent, 
one or more vigorous shoots." 



•68 



TRAINING. 



horizontal training consists in preserving an upright leader, 
with lateral shoots trained at regular intervals. These inter- 
vals may be from a foot to eighteen inches for pears and 
apples, and about nine inches for cherries and plums. " A 
maiden plant with three shoots having been procured, the two 






Fig. 29, 
Horizontal training, first stage. 




Pig. 30, 
Horizontal training, 



side shoots are laid in horizontally., and the centre one up- 
right, as in Fig. 29 ; all the buds being rubbed off the latter 
but three, viz. : one next the top for a vertical leader, and 
one on each side near the top, for horizontal branches. In 
the course of the first summer after planting, the shoots may 
be allowed to grow without being stopped. In the autumn 
of the first year the two laterals produced are nailed or tied 
in, and also the shoots produced from the extremities of the 
lower laterals ; the centre shoot being headed down as before, 
as shown in Fig. 30. But in the second summer, when the 
main shoot has attained the length of ten or twelve inches, it 
may be stopped ; which, if the plant is in proper vigor, will 
cause it throw out two horizontal branches, in addition to 
those which were thown out from those of the preceding year. 




Fia. 31. 
Horizontal training, third stage. 



The tree will now be in its second summer, and will have four 
horizontal branches on each side of the upright stem, as in 
Fig. 31 ; and, by persevering in this system, four horizontal 
branches will be produced in each year till the tree reaches 



TRANSPLANTING. 



59 



the top of the wall (or espalier), when the upright stem must 
terminate in two horizontal branches. In the following au- 
tumn the tree will have the appearance of Fig. 32." — Suburb- 
an Sorticulturisty pp. 363 : 372. 




Fig. y: 
Horizontal training, f ourtli year 

Training fruit-trees is nowhere in the United States prac- 
tised to much extent, nor is it considered desirable in the 
general practice of fruit-growing. The additional labor is not 
met by a balance in superior quantity of product, and, while 
occasionally a few specimens may be procured in this manner 
of great beauty and excellence, the general crop is not satis- 
factory or profitable, either to the amateur or the market- 
grower. 



CHAPTER YI. 



TRANSPLANTING. 



As nearly all fruit-trees are raised first in nurseries, and 
then removed to their final position in the orchard or fruit- 
garden ; as upon the manner of this removal depends not only 
their slow or rapid growth, their feebleness or vigor after- 
wards, and in many cases even their life, it is evident that i 
is in the highest degree important to understand and practise 
well this transplcmiting . 

The season best adapted for transplanting fruit-trees is a 
matter open to much difference of opinion among horticul- 
turists ; a difference founded mainly on experience, but with- 



60 TRANSPLANTING. 

out taking into account variation of climate and soils, two 
very important circumstances in all operations of this kind. 

All physiologists, however, agree that the best season for 
transplanting deciduous trees is in autumn, directly after the 
fall of the leaf. The ti-ee is then in a completely dormant state. 
Transplanted at this early season, whatever wounds may have 
been made in the roots commence healing at once, as a deposit 
directly takes place of granulous matter from the wound, and 
when the spring arrives the tree is already somewhat estab- 
lished, and ready to commence its growth. Early autumn 
planting is for this reason greatly to be preferred in all mild 
climates and dry soils ; and even for hardy trees, as the apple, 
in colder latitudes ; as the fixed position in the ground, which 
trees planted then get by the autumnal and early spring rains, 
gives them an advantage at the next season of growth over 
newly-moved trees. 

On the other hand, in northern portions of the Union, 
where the winters commence early, and are severe, spring 
planting is greatly preferred. There autumn and winter are 
not mild enough to allow this gradual process of healing and 
establishing the roots to go on ; for when the ground is frozen 
to the dejDth of the roots of a tree, all that slow growth and 
connection of nutriment by the roots is necessarily at an end. 
And the more tender sorts of fruit-trees, the Peach and 
Apricot, which are less hardy when newly planted than when 
their roots are entire, and well fixed in the soil, are liable to 
injury in their branches by the cold. The proper time, in 
such a climate, is as early as the ground is in a fit condition 
in the spring. 

Early in autumn, and in spring before the buds expand, 
may as a general rule be considered the best seasons for trans- 
jDlanting. It is true that there are instances of excellent 
success in planting at all seasons, except midsummer ; and 
there are many who, from having been once or twice success- 
ful in transplanting when trees were nearly in leaf, avow that 
to be the best season ; not taking into account that their 
success was probably entu^ely owing to a fortunately damp 
state of the atmosphere at the time, and abundant rains after 
the experiment was performed. In the Middle States we are 
frequently liable to a dry period in early summer, directly 
following the season of removal, and if transplanting is de- 
ferred to a late period in spring, many of the trees will perish 
from drought before their roots become established in the soil. 
Spring planting should therefore always be performed as soon 
as possible, that the roots may have the great benefit of the 
early and abundant rains of that season, and get well started 
before the heat of summer commences. For the neighborhood 



TRANSPLANTING. 61 

of New York, therefore, the best periods are from the fall of 
the leaf to the middle of November, in autumn, and from the 
close of winter to the middle of April, in the spring ; though 
commonly the seasons of removal are frequently extended a 
month beyond these limits. 

Taking up the trees is an important part of the operation. 
A transplanter should never forget that it is by the delicate 
and tender points or extremities of the root that trees take 
up their food ; and that the chance of complete success is les- 
sened by every one of these points that is bruised or destroyed. 
If we could remove trees with every fibre entire, as we do a 
plant in a pot, they would scarcely show any sign of their 
change of position. In most cases, especially in that of trees 
taken from nurseries, this is, by the operation of removal, 
nearly impossible. But although we may not hope to get 
every root entire, we may, with proper care, preserve by far 
the larger portion of them, and more particularly the small 
and delicate fibres. After being taken up, they should be 
planted directly ; or, if this cannot be done, they should be 
kept from drying by a covering of mats, and, when sent to a 
distance, by being packed in damp moss.* 

Preparing the places. Here is the fatal stumbling-block 
of all novices and ignorant persons in transplanting. An 
English gardener, when he is about to plant fruit-trees, talks 
about preparing his borders ^ an American says he will 
dig his holes / and we cannot give a more forcible illustration 
of the ideas of two persons as to the wants of a fruit-tree, or 
a better notion of the comparative provision made to supply 
these wants, than by contrasting the two phrases themselves. 
The one looks upon a tree as a living being, whose life is to 
be rendered long, vigorous, and fruitful by a good supply of 
food, and a soil mellow and easily penetrated by the smallest 
fibre; the other considers it very much in the light of a 
truncheon or a post, which he thrusts into the smallest possible 
hole, and supplies with the least portion of manure, trusting 
to what he seems to believe the inextinguishable powers of 
nature to make roots and branches under any circumstances. 
It is true that the terms differ somewhat from the nature of 
the culture and the greater preparation necessary in planting 
fruit-trees in England, but this is not by any means sufficient 
to justify the different modes of performing the same opera- 
tion there and here. 

* We should notice an important exception to this in the case of 
trees packed for shipping- across the Atlantic. In this case they should 
be packed only ia dry moss ; the moisture of the sea air bemg- sufficient 
to keep the roots in good condition, while if packed in damp moss 
they will be injured by rotting or excessive growth. 



62 TRANSPLANTING. 

In truth, in this country, where the sun and climate are so 
favorable, where pruning and training are comparatively so 
little necessary, the great requisite to success in the ordinary 
culture of fruit-trees is the proper preparation of the soil be- 
fore a tree is planted. Whether a transplanted tree shall 
struggle several years to recover, or grow moderately after a 
short time, or at once start into a very luxuriant and vigorous 
growth, depends entirely upon the amount of care and labor 
the planter is willing to bestow on the soil for his trees. We 
have seen several instances where, side by side, one man plant- 
ed his trees in large spaces of deeply moved and rich soil, and 
another in small holes in the common mode, which uniformly 
showed the trees of the first larger after five years than those 
of the last after twelve. 

No fruit-tree should be planted in a hole of bss size than 
three feet square, and eighteen inches to two feet deep. To 
this size and depth the soil should be removed and well pul- 
verized, and it should, if necessary, be properly enriched by 
the application of well-rotted manure, which must be thorough- 
ly mixed with the whole mass of prepared soil by repeated 
turnings with the spade. This preparation will answer, but 
the most skilful cultivators among us make their spaces four 
or five feet in diameter, or three times the size of the roots, 
and it is incredible how much the luxuriance and vigor of 
growth, even in a poor soil, is promoted by this. No after- 
mending of the soil, or top-dressings applied to the surface, 
can, in a climate of dry summers like ours, equal the effects 
of this early and deep loosening and enriching the soil. Its 
effects on the growth and health of the tree are permanent, 
and the little expense and care necessary in this preparation 
is a source of early and constant pleasure to the planter. This 
preparation may be made just before the tree is planted, but 
in heavy soils it is much better to do it several months previ- 
ously ; and no shallow ploughing of the soil can obviate the 
necessity and advantages of the practice where healthy, vigor- 
ous orchards or fruit-gardens are desired. 

The whole art of transplanting, after this, consists in placing 
the roots as they were before, or in the most favorable posi- 
tion for growth. Begin by filling the hole with prepared soil, 
within as many inches of the top as will allow the tree to 
stand exactly as deep as it previously stood. With the spade, 
shape the soil for the roots in the form of a little hillock on 
which to place the roots — and not, as is commonly done, in 
the form of a hollow ; the roots will then extend in their nat- 
ural position, not being forced to turn up at the ends. Next 
examine the roots, and cut off all wounded parts, paring the 
wound smooth, cutting from the under side. Hold the tree 



TRANSPLANTING. 63 

upright on its little mound in the hole of prepared soil ; ex- 
tend the roots, and cover them carefully with the remaining 
pulverized soil. As much of the success of transplanting de- 
pends on bringing the soil in contact with every fibre, so as 
to leave no hollows to cause the decay of the roots, not only 
must this be secured by patiently filling in all cavities among 
the roots, but, when the trees are not quite small, it is custom- 
ary to pour in a pail of water when the roots are nearly all 
covered with soil. This carries the liquid mould to every 
hidden part. After the water has settled away, fill up the 
hole, and avoid the common practice of shaking it up and 
down by the stem. In windy situations it will be necessary 
to place a stake by the side of each tree, to hold it upright, 
until it shall have taken firm root in the soil, but it is not 
needful in ordinary cases. 

Avoid deej) planting. More than half the losses in orchard 
planting in America arises from this cause, and the equally 
common one of crowding the earth too tightly about the roots. 
No tree should be placed deeper than it formerly grew, as its 
roots are stifled from the want of air, or starved by the 
poverty of the soil at the depth where they are placed. It 
is much the better and more natural process in fact to plant 
the tree so that it shall, when the whole is complete, appear 
just as deep as before, but standing on a little mound two or 
thi-ee inches higher than the level of the gi'ound abqut. This, 
when the mound settles, will leave it nearly on the level with 
the previous surface. 

Mulching is an excellent practice with transplanted trees, 
and more especially for those which are removed late in the 
spring. Mulching is nothing more than covering the ground 
about the stems with coarse straw, or litter from the barn-yard, 
which by preventing evaporation keeps the soil from becoming 
dry, and maintains it in that moist and equable condition of 
temperature most favorable to the growth of yotmg roots. Very 
many trees, in a dry season, fail at midsummer, after having 
made a fine start, from the parched and variable condition of 
the earth about the roots. Watering frequently fails to save 
such trees, but mulching when they are planted will entirely 
obviate the necessity of watering in dry seasons, and promote 
growth under any circumstances. Indeed watering upon the 
surface, as commonly performed, is a most injurious practice, 
as the roots, stimulated at one period of the day by water, 
are only rendered more susceptible to the action of the hot 
sun at another, and the surface of the ground becomes so hard 
by repeated watering that the beneficial access of the air is 
almost cut off. If trees are well watered in the holes, while 
transplanting is going on, they will rarely need it again, and 



64 TRANSPLANTING. 

we may say never, if they are well mulched directly after 
]5laiiting. 

The best manure to be used in preparing the soil for trans- 
planting trees is a compost formed of two-thirds muck or 
black peat earth, reduced by fermenting it several months in 
a heap with one-third fresh barn-yard manure. Almost every 
farLQ will supply this, and it is more permanent in its effects, 
and less drying in its nature, than the common manure of the 
stable. An admirable manure, recently applied with great 
success, is charcoal — the small broken bits and refuse of the 
charcoal pits — mixed intimately with the soil. Air-slaked 
lime is an excellent manure for fruit-trees in soils that are not 
naturally calcareous. Two or three handfuls may be mixed 
with the soil when preparing each space for planting, and a 
top-dressing may be applied with advantage occasionally after- 
wards, to increase their productiveness. But wherever large 
orchards or fruit-gardens are to be planted, the muck compost 
heap should be made ready beforehand, .as it is the cheapest, 
most valuable, and durable of all manures for fruit- trees. 

Pruning the heads of transplanted trees, at the season of 
removal, we think generally an injurious practice. It is cer- 
tainly needless and hurtful in the case of small trees, or those 
of such a size as will allow the roots to be taken up nearly 
entire ; for as the action of the branches and the roots is pre-, 
cisely reciprocal, and as new roots are rapidly formed just in 
proportion to the healthy action of the leaves, it follows that 
by needlessly cutting off the branches we lessen the vital ac- 
tion of the whole tree. At the same time, where trees are 
transplanted of so large a size that some of the roots are lost 
in removing them, it is necessary to cut back or shorten a few 
of the branches, — as many as will restore the balance of the 
system, — otherwise the perspiration of the leaves may be so 
great as to exhaust the supply of sap faster than the roots can 
collect it. A little judgment only is -necessary to see at a glance 
how much of the top must be pruned away, before planting 
the tree, to equalize the loss between the branches and the 
roots. 

When it is necessary to transplant fruit-trees of large size, 
the best practice is to prepare them previously by digging a 
trench round the whole mass of roots, undermiaing them, and 
CTitting off all roots projecting beyond this line. The trench 
should be dug at such a distance from the tree as will include 
all the large and sufficient ball of roots, and it should be done 
early in the spring when it is desirable to remove the tree the 
next year. After all the roots that extend to this circular 
trench are cut off, the earth is replaced, and by the season 
following an abundance of small fibres is sent out by the am- 



TRANSPLANTING. Gb 

putated roots, which, when the whole is removed, will insure 
the success and speedy growth of the tree. This is more 
completely the case when the tree is prepared two years 
before transplanting. A variation of this mode, which has 
been found quite as successful and less laborious, consists in 
leaving the trench open and covering it with boards only, or 
boards with a top layer of turf. The tree then is somewhat 
checked in its growth, it throws out an abundance of small 
fibres into the ball of earth containing the roots, and is the 
next season transplanted with great ease and safety. 

The pro2?er size for transplanting varies somewhat with the 
sort of tree and the kind of culture intended. It is, however, 
a maxim equally well settled, both among - theorists and the 
best practical men, that health, immediate vigor, and dura- 
tion are all greatly promoted by transplanting fruit-trees of 
small size — from three to six or seven feet. We are fully 
aware with what impatience the beginner, or a person who 
knows little of the culture of trees, looks upon trees of this 
size — one who is eager to plant an orchard and stock a garden 
with large trees, thinking to gather a crop the next year. The 
latter may indeed be done ; but the transplanting so affects 
the tree that its first scanty crop is followed by a long season 
of rest and feeble growth, while the plantation of young trees 
is making wood rapidly, and soon comes into a healthy and 
long-continued state of productiveness — often long indeed 
before the large trees have fairly arrived at that condition. 
The small tree, transplanted with its system of roots and 
branches entire, suffers little or no check; the older and 
larger tree, losing part of its roots, requires several years to 
resume its former vigor. The constitution of the small tree 
is healthy and unimpaired ; that of the large is frequently 
much enfeebled. A stout and vigorous habit — what the 
nurserymen call a good stocky plant — is the true criterion of 
merit in selecting fruit-trees for transplanting. 

Trees intended for orchards, being often more exposed than 
those in gardens, should be somewhat larger — not less than 
six, or more than eight feet is the best size. For gardens, all 
experienced cultivators agree that a smaller size is preferable ; 
we prefer plants two years old from the graft. Most garden- 
ers abroad, when they select trees with more than usual care, 
take what are called maiden plants, — those one year old from 
the graft, — and there can be no doubt that, taking into ac- 
count health, duration, and the ease with which such a tree 
can be made to grow into any form, this is truly the prefer- 
able size for removal into a fruit-garden. But we are an im- 
patient people, and it is not till after another century of trial 
and experience in the culture of fruit-trees, that cultivators 
5 



QQ TRANSPLANTING. 

generally in this country will become aware of the truth of 
this fact. 

The facility with which the different fruit-trees may be 
transplanted differs considerably. Plums are generally re- 
moved with most success, and after them nearly in the order 
as follows: Quinces, Apples, Pears, Peaches, Nectarines, 
Ai^ricots, and Cherries ; the latter succeeding with some dif- 
ficulty when of large size. 

Laying in hy the heels is a practice adopted as a temporary 
kind of planting when a larger quantity of trees is at hand 
than can be set out immediately. A trench is opened, and 
the roots are laid in and covered with soil, the tops being 
previously placed in a sloping position, inclining to within a 
few feet of the surface. In this way they are kept fresh and 
in good order until it is convenient to plant them finally. In 
northern districts, where the autumn is often too severe for 
planting, and the spring is frequently too late to receive trees 
in time from nurseries farther south, it is a common and suc- 
cessful mode to procure trees in autumn, and lay them in by 
the heels until spring, covering over the tops of the more 
tender sorts, if necessary, with coarse litter.* 

In planting an orchard, always avoid placing the trees in 
the same spot, or near, where an old tree stood before. Ex- 
perience has taught us that the growth of a young tree, in 
such a position, is weak and feeble ; the nourishment suitable 
to that kind of tree having already been exhausted by a pre- 
vious growth, and the soil being half filled with old and de- 
cayed roots which are detrimental to the health of the young 
tree. 

* We have often known trees entirely destroyed by want of a little 
extra care in heading them in. Select first a dry knoll, or position where 
no water can stand, and, if possible, sheltered from the southern sun. 
After first digging a trench one foot or more deep, lay the trees down 
at an angle of about 45°, their tops to the south; then make the soil 
mellow and fine, and thoroughly intermingle it with the roots, filling 
all interstices, and covering them at least eighteen inches deep. 

Trees are sometimes received in a frozen condition. They should 
then be placed at once, without unpacking, in a dark cellar, and left 
until gradually thawed out ; or they may be at once — if the earth will 
aUow — buried, tops and roots entire, beneath the ground, and there 
left for a few days, or until a moist cloudy day occurs for opening and 
exposing them to the light and air. This latter course is also a good 
one for trees that are received a in dry or shrivelled state. 



THE POSITION OP FRUIT-TREES. 67 



CHAPTER YII. 

THE POSITION OF FRUIT-TREES — SOIL AND ASPECT. 

In our favorable climate many fruit-trees will thrive and 
produce some fruit in almost any soil, except dry sand or wet 
swamps. But there is much to be gained in all climates by 
a judicious selection of soil, when this is in our power, or by 
that improvement which may generally be effected in inferior 
soils, where we are necessarily limited to such. As we shall, 
in treating the culture of each genus of fruit, state more in 
detail the soils, especially adapted to its growth, our remarks 
here will be confined to the subject of soils generally for the 
orchard and fruit-garden. 

The soils usually selected for making plantations of fruit- 
trees may be divided into light sandy loams, gravelly loams, 
strong loams, and clayey loams ; the first having a large pro- 
portion of sand, and the last a large proportion of clay. 

The soil most inviting to the eye is a light sandy loam, and 
as it is also a very common soil, more than half the fruit-gar- 
dens in the country are composed of this mould. The easy 
manner in which it is worked, owing to its loose and very 
friable nature, and the rapidity with which, from its warmth, 
crops of all kinds come into bearing, cause it to be looked 
upon with almost universal favor. Notwithstanding this, a 
pretty careful observation for several years has convinced us 
that a light sandy soil is, on the whole, the worst soil for 
fruit-trees. Under the bright skies of July and August, a 
fruit-tree requires a soil which will retain and afford a mod- 
erate and continued supply of moisture, and here the sandy 
soil fails. In consequence of this the vigor of the tree is 
checked, and it becomes feeble in its growth, and is compara- 
tively short-lived or unproductive. As a tree in a feeble state 
is always most liable to the attacks of insects, those on a sandy 
soil are the first to fall a prey to numerous maladies.* The 
open loose texture of a sandy soil, joined to its warmth, af- 
fords an easy passage and an excellent habitation for all in- 
sects that pass part of their lives in the ground, preparatory 
to rising out of it to attack the fruit, foliage, or branches of 
the tree. 

Such are some of the disadvantages of a light sandy soil ; 
and in thoroughly examining many of the fruit-gardens of the 
Middle States the last few seasons, we could not fail to be 
struck with the fact that, in nine cases out of ten, where a 

* This remark applies to the middle and southern portions of this 
country. North of the 43° a light sandy soU is perhaps preferable, as 
warmer and earlier. 



68 THE POSITION OF FRUIT-TREES. 

variety of fniit was unusually liable to disease, to blight, or 
to the attacks of certain fruit-destroying insects, as the curcu- 
lio, the trees themselves were on sandy soils ; while on the 
other hand, and frequently in the same neighborhood, the 
same sorts were growing luxuriantly and bearing abundant 
crops where the soil was a rather strong loam.* For a few 
years the growth and productiveness of the trees upon sandy 
soil is all that can be desired ; but the trees are shorter lived, 
and sooner fall into decay than where the soil is stronger. If 
there is any exception to this rule, it is only in the case of 
the Peach ; and, judging from the superior flavor of this fruit 
on stronger soils, we are inclined to doubt the value of the 
exception even here. 

Gravelly loams are frequently much better adapted for or- 
chards than sandy, especially where the loam is of a strong 
quality, and the gravel is not in excess ; and the hardier fruits 
usually do well on this kind of soil. 

Strong loams, by which we mean a loam with only just a 
suflicient portion of sand to make it easily worked, are, on 
the whole, by far the best for fruit-gardens in this country. 
A strong loam is usually a deep soil, and afibrds, during the 
whole heat of summer, a proper supply of moisture and 
nourishment to the roots of trees. Fruit-trees do not come 
into a bearing state so soon in a strong as in a sandy loam, 
because the growth of wood is more vigorous, and fruit -buds 
are not so soon formed ; but they bear larger crops, are much 
less liable to many diseases, and their longevity is much 
greater. The largest and most productive orchards of the 
Apple and Pear in this country are upon soils of this kind. 

Clayey loams are, when well drained, and when the clay is 
not in excess, good fruit soils — they are usually strong and 
deep soils, though rather heavy and difl&cult to work. Trees 
that will flourish on these soils, such as the Apj)le, Pear, 
Cherry, Plum, and Apricot, usually are very free from dis- 
ease or insects, and bear large crops. In a moist climate, 
like that of England, fruit-trees on a clayey loam would die 
of canker, brought on by the excessive quantity of water con- 
tained in the soil, but such is not the case under the high and 
warm temperature of our summers. The finest, largest, and 
most productive Plums and Pears within our knowledge, grow 

* As an instance in point, the owner of one of the most highly cul- 
tivated gardens in the vicinity of Boston was showing us, in despair, 
some trees of the Seckel Pear, upon which he could no longer get 
good crops or fair fruit, and lamenting the degeneracy of the sort. 
The next day we saw in a neighboring garden beautiful crops of this 
Pear growing with the least possible care. The garden in the first 
case was a light sandy loam, in the second, a strong loam. 



THE POSITION OP FRUIT-TREES. 69 

in sites on the North River, where the soil is a stiff clayey- 
loam, almost approaching a clay. Those fruits that on light 
sandy soils are almost worthless, from their liability to dis- 
ease and the attacks of insects, are here surprisingly luxuriant 
and fruitful. 

It is, however, well to remark, that some varieties of fruit, 
perhaps from the circumstances of their origin, succeed better 
on sandy soils than any other ; thus the Newtown Pippin will 
only arrive at perfection in a strong loam, while the Summer 
Queen is finer when grown on a sandy soil. But there are 
exceptions to all rules, and what we have already stated, as 
to the relative quality of soils, will apply pretty generally to 
the whole of this country, and it may be added that calca- 
reous soils, of whatever texture, are better than soils of the 
same quality were no limestone is present. 

Trenching is the most complete method of improving a 
soil too sandy, when the subsoil below is of a loamy or clayey 
nature. Deep subsoil ploughing, by bringing up a sufiicient 
quantity of the stratum below, will answer the same purpose. 
When the subsoil of a sandy soil is sand or gravel, the sur- 
face can only be improved by top-dressings or the application 
of manures. Top-dressing with clay is the most simple 
means of changing the nature of such a soil, and it is sur- 
prising how moderate a quantity of clay will give a closer 
texture to light sandy soils. In manuring such soils, we may 
greatly improve their nature as well as condition by using 
composts of peat or bog earth, swamp muck, or river mud, 
instead of common barn-yard or stable manure. The former 
are not only more permanent and better as manures for fruit- 
trees, but they gradually consolidate and improve the whole 
texture of the soil. 

Indeed, no fruit-garden, where the soil is not naturally deep 
and rich, is in perfect condition for planting trees, unless the 
soil has been well trenched two spades in depth. This 
creates a matrix for the roots so deep and permanent that 
they retain their vigor and luxuriance through the droughts 
of summer, and continue for a long time in a state of health 
and productiveness. 

It is difficult to give any precise rules as to aspect. We 
have seen fine fruit gardens here in all aspects. Perhaps the 
very best aspect on the whole is a gentle slope to the south- 
west, because in such positions the trees when in blossom are 
somewhat protected from the bad effects of a morning sun 
after spring frosts. But, to remedy this more perfectly, it 
is sometimes the practice to plant on the north sides of liills, 
and this is an effectual way where early frosts are fatal, and 
where the season is long and warm enough to ripen the fruit 



70 THE POSITION OP FRUIT-TREES. 

in any exposure. A fine south slope is, south of New York, 
frequently found too warm for many fruit trees in soils that 
are light and dry. 

Deep valleys with small streams of water are the worst 
sitiiations for fruit-trees, as the cold air settles down in these 
valleys in a calm frosty night, and buds and blossoms are 
very frequently destroyed. We know a rich and fertile val- 
ley of this kind in Connecticut where the Cherry will scarcely 
grow, and a crop of the Apple or the Pear is not obtained 
once in ten years ; while the adjacent hill-tops and high 
country, a couple or three miles distant, yield abundant crops 
annually. On the other hand, the borders of large rivers, as 
the Hudson, or of some of our large inland lakes, are the 
most favorable situations for fruit-trees, as the climate is 
rendered milder by larger bodies of water. In the garden 
where we write, a fourth of a mile from the Hudson, we have 
frequently seen ice formed during the night of the thickness 
of a dollar, when the blossoms of the Apricot were fully ex- 
panded, without doing the least harm to that tender fruit. 
This is owing to the slight fog rising from the river in the 
morning, which, softening the rays of the sun, and dissolving 
gradually the frosts, prevents the injurious effects of sudden 
thawing. At the same time, a couple of miles from the 
shores, this fruit will often be quite destroyed. In short, the 
season on the lower half of the Hudson may, from the ame- 
liorating influence of the river, be said to be a month longer 
— a fortnight earlier in spring and later in autumn — than in 
the same latitude a few miles distant ; and crops of the more 
tender fruits are therefore much more certain on the banks 
of large rivers or lakes than in inland districts of the same 
climate. 

As our native forests become cleared away the climate is 
changed and becomes more harsh ; hence it is found desirable 
to construct some kind of protection from the point of most 
destructive harsh winds and storms. Belts of trees, either 
evergreen or deciduous, or both mingled, and surrounding or 
placed so as to screen from the northeast, north, and north- 
west, are considered highly advantageous ; and when we con- 
sider that foliage is an absorbent and ameliorating agent in 
tempering climate, we feel that it is the duty as well as in- 
terest of every fruit-grower to plant as many such belts as 
his property and pecuniary means admit. 



GENERAL REMARKS ON INSECTS. 71 

CHAPTER YIII. 

GENERAL REMARKS ON INSECTS. 

The insects injurious to fruit-trees are numerous, and to 
combat them successfully requires a minute acquaintance with 
their character and habits. While considering the culture of 
each class of fruit in the succeeding pages, we shall point out 
the habits and suggest means of destroying the most import- 
ant of these insects ; but in the mean time we wish to call 
attention to some general practical hints on this subject. 

In the first place, we cannot too strongly impress upon the 
attention of the fruit-grower the importance of watching 
carefully and making an early attack upon every species of in- 
sect. It is only necessary to look for a moment at the as- 
tonishing rapidity with which many kinds of insects increase, 
if allowed to get well established in a garden, to become fully 
aware of this. The common caterpillars are the young of 
moths or butterflies, and that careful observer of the habits 
of insects. Dr. Harris, says as each female lays from two to 
five hundred eggs, a thousand moths or butterflies will, on 
the average, produce three hundred thousand caterpillars; 
if one half this number, when arrived at maturity, are 
females, they will give forty-five millions of caterpillars in the 
second, and six thousand seven hundred and fifty millions in 
the third generation.* To take another example : the 
aphides, or plant-lice, which are frequently seen in great 
numbers on the tender shoots of fruit-trees, have an almost 
incredibly prolific power of increase — the investigations of 
Reaumur having shown that one individual in five genera- 
tions may become the progenitor of nearly six thousand mil- 
lions of descendants. With such surprising powers of prop- 
agation, were it not for the havoc caused among insects by 
various species preying upon each other, by birds and other 
animals, and especially by unfavorable seasons, vegetation 
would soon be entirely destroyed by them. As it is, the 
orchards and gardens of careless and slovenly cultivators are 
often overrun by them, and many of the finest crops sufier 
great injury or total loss from the want of a little timely 
care. 

In all well-managed plantations of fruit, at the first appear- 
ance of any injurious insect, it will be immediately seized 
upon and destroyed. A few moments in the first stage of 

* For much valuable information on the habits of insects injimous 
to vegetation, see the "Treatise on the Insects of Massachusetts," 
by Dr. T. W. Harris, Cambridge. 



72 GENERAL REMARKS ON INSECTS. 

insect life — at the first birtli of the new colony — will do more 
to rid us for the season of that species than whole days of 
toil after the matter has been so long neglected that the 
enemy has become well established. We know how reluc- 
tant all but the experienced grower are, to set about eradi- 
cating what at first seems a thing of such trifling consequence. 
But such persons should consider that whether it is done at 
first, or a fortnight after, is frequently the difierence between 
ten and ten thousand. A very little time regularly devoted 
to the extirpation of noxious insects will keep a large place 
quite free from them. We know a very large garden filled 
with trees, and always remarkably free from insect ravages, 
which, while those even in its vicinity sufier greatly, is thus 
preserved by half an hour's examination of the whole premises 
two days in the week during the growing season. This is 
made early in the morning, the best time for the purpose, as 
the insects are quiet while the dew is yet upon the leaves, 
and whole races yet only partially developed may be swept 
off in a single moment. In default of other more rapid expe- 
dients, the old mode of hand-picking^ and crushing or burn- 
ing, is the safest and surest that can be adopted. For prac- 
tical purposes, the numerous insects infesting fruit-trees may 
be divided into four classes : 1st, those which for a time 
harbor in the ground and may be attacked in the soil ; 2d, 
winged and other species, which may be attacked among the 
branches ; 3d, aphides or plant-lice, which infest the young 
shoots ; 4th, moths, and all night-flying insects. 

Insects, the larvce or grubs of which harbor in the ground 
during a certain season, as the curculio or plum-weevil, are 
all more or less affected by the application of common salt as 
a top-dressing. On a larger scale, in farm crops, the ravages 
of the cut-worm are frequently prevented by sowing three 
bushels of salt to the acre, and we have seen it applied to all 
kinds of fruit-grounds with equal success. Salt seems to be 
strongly disagreeable to nearly all this class of insects, and 
the grubs perish where even a small quantity has for two or 
three seasons been applied to the soil. In a neighborhood 
where the peach-worm usually destroys half the peach-trees, 
and where whole crops of the plum are equally a victim to 
the plum-weevil, we have seen the former preserved in the 
healthiest condition by an annual application of a small hand- 
ful of coarse salt about the collar of the tree at the surface of 
the ground ; and the latter made to hold abundant crops by 
a top-dressing applied every spring of packing salt, at the rate 
of a quart to the surface occupied by the roots of every full- 
grown tree. 

Salt, being a powerful agent, must be applied for this 



GENERAL REMARKS ON INSECTS. 73 

pui-pose with caution and judgment. In small quantities it 
promotes the verdure and luxuriance of fruit-trees, while if 
applied very frequently, or too plentifully, it will certainly 
cause the death of any tree. Two or three years' top-dress- 
ing in moderate quantity will usually be found sufficient to 
drive away these insects, and then the application need only 
be repeated once in two or three seasons. Any coarse refuse 
salt will answer the purpose ; and packing salt is preferable 
to that of finer quality, as it dissolves slowly by the action 
of the atmosphere.* 

In the winged state most small insects may either be driven 
away by powerful odors, or killed by strong decoctions of to- 
bacco, or a wash of diluted whale-oil or other strong soap. 
Attention has but recently been called to the repugnance of 
all insects to strong odors, and there is but little doubt that 
before a long time it will lead to the discovery of the means 
of preventing the attacks of most insects, by means of strong 
smelling liquids or odorous substances. The moths that at- 
tack furs, as every one knows, are driven away by pepper- 
corns or tobacco, and should future experiments prove that at 
certain seasons, when our trees are most likely to be attacked 
by insects, we may expel them by hanging bottles or rags 
filled with strong smelling liquids in our trees, it will cer- 
tainly be a very simple and easy way of ridding ourselves of 
them. The brown scale, a troublesome enemy of the orange- 
tree, it is stated in the Gardener's Chronicle^ has been de- 
stroyed by hanging plants of the common chamomile among 
its branches. The odor of the coal-tar of gas-works is exceed- 
ingly ofiensive to some insects injurious to fruits, and it has 
been found to drive away the wire- worm and other grubs that 
attack the roots of plants. The vapor of oil of turpentine is 
fatal to wasps, and that of tobacco-smoke to the green fly. 
Little as yet is certainly known respecting the exact power 
of the various smells in deterring insects from attacking trees. 
What we do know, however, gives us reason to believe that 
much may be hoped from experiments made with a variety of 
powerful-smelling substances. 

Tobacco-water and diluted whale-oil soap are the two most 
efficient remedies for all the small insects which feed upon the 
young shoots and leaves of plants. Tobacco- water is made by 
boiling tobacco leaves, or the refuse stems and stalks of the 
tobacco-shops. A large pot is crowded full of them, and then 
filled up with water, which is boiled till a strong decoction is 
made. This is applied to the young shoots and leaves with a. 

* After repeated tests, it is doubtful whether the use of salt is as 
destructive to insect life as here stated. The use of salt as manure is 
undoubtedly a good stimulant to vegetable life and vigor. 



74 GENERAL REMARKS ON INSECTS. 

syringfi, or, when the trees are growing in nursery-rows, with 
a common white-wash brush, dipping the latter in the liquid 
and shaking it sharply over the extremities or the infested part 
of each tree. This or the whale-oil soap-suds, or a mixture 
of both, will kill every species of plant-lice and nearly all 
other small insects to which young trees are subject. 

The wash of whale-oil soap is made by mixing two pounds 
of this soap, which is one of the cheapest and strongest kinds, 
with fifteen gallons of water. This mixture is applied to the 
leaves and stems of plants with a syringe, or in any other 
convenient mode, and there are few of the smaller insects that 
are not destroyed or driven away by it. The merit of this 
mixture belongs to Mr. David Haggerston, of Boston, who 
first applied it with great success to the rose-slug, and re- 
ceived the premium of the Massachusetts Horticultural So- 
ciety for its discovery. When this soap cannot be obtained, 
a good substitute may be made by turning into soap the lees 
of common oil-casks, by the application of potash and water 
in the usual way. 

Moths and other insects which fly at night are destroyed in 
large numbers by the following mode, first discovered by Vic- 
tor Adouin, of France. A flat saucer or vessel is set on the 
ground, in which is placed a light, partially coA^ered with a 
common bell-glass besmeared with oil. All the small moths 
are directly attracted by the light, fly towards it, and in their 
attempts to get at the light, are either caught by the glutinous 
sides of the bell-glass, or fall into the basin of oil beneath, and 
in either case soon perish. M. Adouin applied this to the 
destruction of the pyrolis^ a moth that is very troublesome 
in the French vineyards ; with two hundred of these lights in 
a vineyard of four acres, and in a single night, 30,000 moths 
were killed and found dead on or about the vessels. By con- 
tinuing his process through the season, it was estimated that 
he had destroyed female moths suflicient to have produced a 
progeny of over a million of caterpillars. In our orchards myr- 
iads of insects may be destroyed by lighting small bonfires of 
shavings or any refuse brush ; and in districts where the 
apples are much worm-eaten, if repeated two or three nights 
at the proper season, this is a very efficient and cheap mode 
of getting rid of the moth which causes so much mischief. 
Dr. Harris, knowing how important it is to destroy the cater- 
pillar in the moth state, has recommended flambeaux, made 
of tow wound round a stake and dipped in tar, to be stuck in 
the fruit-garden at night and lighted. Thousands of moths 
will find a speedy death, even in the short time which these 
flambeaux are burning. The melon-bug may be extirpated 
by myriads in the same way. 



GENERAL REMARKS ON INSECTS. 75 

A simple and most effectual mode of ridding the fruit- 
garden of insects of every description, which we recommend 
as a general extirpator suited to all situations, is the follow- 
ing : — Take a number of common bottles, the wider mouthed 
the better, and fill them about half full of a mixture of water, 
molasses, and vinegar. Suspend these among the branches 
of trees and in various parts of the garden. In a fortnight 
they will be found full of dead insects of every description 
not too large to enter bottles — wasps, flies, beetles, slugs, 
grubs, and a great variety of others. The bottles must now 
be emptied and the liquid renewed. A zealous amateur of 
our acquaintance caught last season in this way more than 
three bushels of insects of various kinds ; and, what is more 
satisfactory, preserved his garden almost entirely against their 
attacks in smy shape. 

The assistance of birds in destroying insects should be 
duly estimated by the fruit-grower. The quantity of eggs 
and insects in various states devoured annually by birds, 
when they are encouraged in gardens, is truly surprising. 
It is true that one or two species of these, as the ringtail, 
annoy us by preying upon the earlier cherries, but even tak- 
ing this into account, we are inclined to believe that we can 
much better spare a reasonable share of a few fruits than 
dispense with the good services of birds in ridding us of an 
excess of insects. 

The most serviceable birds are the common sparrows, the 
wren, the red-breast, and in short most of the birds of this 
class. All these birds should be encouraged to build nests 
and inhabit the fruit-garden, and this may most effectually 
be done by not allowing a gun to be fired within its boun- 
daries. The introduction of hedges or live fences greatly 
promotes the domestication of birds, as they afford an admir- 
able' shelter for their nests. Our o\vn gardens are usually 
much more free from insects than those a. mile or two dis- 
tant, and we attribute this in part to our practice of encour- 
aging birds, and to the thorn and arbor vita3 hedges growing 
here, and which are greatly resorted to by those of the feath- 
ered tribe which are the greatest enemies of the insect race. 

Among animals, the toad and the bat are great insect de- 
stroyers. The common bat lives almost entirely upon them, 
and in its evening sallies devours a great number of moths, 
beetles, weevils, etc. ; and the toad quietly makes away with 
numberless smaller insects. 



76 THE APPLE. 

CHAPTER IX. 

THE APPLE. 

Pyrus Mollis^ L. Bosacece^ of botanists. 

Pammier^ of the French ; Apfdbaum, German ; Apfd, Dutch ; Mdo 

pa7no, Italian ; and Manzana, Spanish. 

The Apple is the world-renowned fruit of temperate cli- 
mates. From the most remote periods it has been the sub- 
ject of praise among writers and poets, and the old mytholo- 
gies all endow its fruit with wonderful virtues. The alle- 
gorical tree of knowledge bore apples, and the celebrated 
golden fruit of the orchards of Hesperus, guarded by the 
sleepless dragon which it was one of the triumphs of Her- 
cules to slay, were also apples, according to the old legends. 
Among the heathen gods of the north, there were apples 
fabled to possess the power of conferring immortality, which, 
were carefully watched over by the goddess Iduna, and kept 
for the especial dessert of the gods who felt themselves grow- 
ing old ! As the mistletoe grew chiefly on the apple and the 
oak, the former tree was looked upon with great respect and 
reverence by the ancient Druids of Britain ; and even to this 
day, in some parts of England, the antique custom of salut- 
ing the apple-trees in the orchards, in the hope of obtaining a 
good crop the next year, still lingers among the farmers of 
portions of Devonshire and Herefordshire. This old cere- 
mony consists of saluting the tree with a portion of the con- 
tents of a wassail-bowl of cider, with a toast in it, by pouring 
a little of the cider about the roots, and even hanging a bit 
of the toast on the branches of the most barren, the farmer 
and his men dancing in a circle round the tree, and singing 
rude songs like the following : — 

" Here's to thee, old apple-tree, 
Whence thou mayst bud, and whence thou mayst blow ; 
And whence thou mayst bear apples enow, 
Hats full ! caps fuU— 
Bushels and sacks full ! 

Huzza!" 

The species of crab from which all our sorts of Apples 
have originated, is wild in most parts of Europe. There are, 
indeed, two or three kinds of wild crab belonging to this 
country ; as the Pyms coronaria, or sweet-scented crab, with 
fruit about an inch in diameter, grows in many parts of the 
United States ; and the wild crab of Oregon, P. rivularis, 
bearing a reddish-yellow fruit, about the size of a cherry, 
which the Chenook Indians use as an article of food; yet 



THE APPLE. 77 

none of our cultivated varieties of Apple have been raised 
from these native crabs, but from seeds of the species brought 
here, by the colonists, from Europe. 

The Apple-tree is, however, most perfectly naturalized in 
America, and, in the northern and middle portions of the 
United States, succeeds as well, or, as we believe, better than 
in any part of the world. The most celebrated apples of 
Germany and the north of Europe are not superior to many 
of the varieties originated here ; and the American or New- 
town Pippin is now pretty generally admitted to be the finest 
apple in the world. No better proof of the perfect adapta- 
tion of our soil and climate to this tree can be desired, than 
the seemingly spontaneous production of such varieties as 
this, the Baldwin, the Spitzenberg, or the Swaar — all fruits 
of delicious flavor, and great beauty of appearance. 

The Apple is usually a very hardy and rather slow-growing 
fruit-tree, with a low-spreading, rather irregular head, and 
bears an abundance of white blossoms, tinged with red. In 
a wild state it is very long-lived, but the finest garden sorts 
usually live about fifty or eighty years ; though, by proper 
care, they may be kept healthy and productive much longer. 
Although the apj^le generally forms a tree of medium growth, 
there are many specimens in this country of enormous size. 
Among others, we recollect two in the grounds of Mr. Hall, 
of Raynham, Khode Island, which, ten years ago, were 130 
years old ; the trunk of one of these trees then measured, at 
one foot from the ground, thirteen feet two inches, and the 
other twelve feet two inches. The trees bore that season 
about thirty or forty bushels; but, in the year 1870, they to- 
gether bore one hundred and one bushels of apples. In Dux- 
bury, Plymouth County, Mass., is a tree which in its girth 
measures twelve feet five inches, and which has yielded in a 
single season 121^ bushels. 

In Lehigh County, Pa., there is an apple-tree which mea- 
sures 17^ feet in circumference, one foot above the ground. 
The tree is fifty-four feet high, and the branches extend 
thirty-six feet each way from the trunk. 



USES OF THE APPLE. 

No fruit is more universally liked or generally used than 
the apple. It is exceedingly wholesome, and, medicinally, is 
considered cooling and laxative, and useful in all inflamma- 
tory diseases. The finest sorts are much esteemed for the 
dessert, and the little care required in its culture renders it 
the most abundant of all fruits in temperate climates. As 
the earKest sorts ripen about the last of June, and the latest 



78 THE APPLE. 

can be preserved until tliat season, it may be considered as a 
fruit in perfection the whole year. Besides its merits for the 
dessert, the value of the apple is still greater for the kitchen ; 
and in saiices, pies, tarts, preserves, and jellies, and roasted 
and boiled, this fruit is the constant and invaluable resource 
of the kitchen. 

In seasons of scarcity, the small and usually considered re- 
fuse aj^ples may be stewed, and then rubbed through a cul- 
lender, separating the seeds and skins from the pulp, forming 
a delicious sauce. 

Apx>le-hutter, made by stewing pared and sliced sweet 
apples in new cider until the whole is soft and pulpy, is a 
common and excellent article of food in many farmers' families, 
and is frequently made by the barrel. In France, nearly the 
same preparation is formed by simmering apples in new wine 
until the whole becomes a sort of marmalade, which is called 
Maisine. The juice of the apple unfermented is, in some 
parts of the country, boiled down till it becomes molasses. 
When fermented it forms cider j and if this is carefully made 
from the best cider apples it is nearly equal to wine ; in fact, 
many hundreds of barrels of the cider of New Jersey have 
been manufactured, in a single year, into an imitation cham- 
pagne, which is scarcely distinguished by many from that 
made from the grape. 

Apples are also made into jelly, by grinding and pressing 
in the ordinary way for cider, then passed, in a thin and 
nearly continuous current, over an intensely heated clarifying 
or evaporating pan, such as is ordinarily used in the manu- 
facture of molasses from the sorgho sugar-cane. About eight 
gallons of the apple-juice, or cider, will make one gallon of a 
very delicious jelly. 

Dried apples are also a considerable article of commerce. 
Farmers usually pare and quarter them by hand, and dry 
them in the sun ; but those who pursue it as a matter of trade 
pare them by machinery, and dry them slowly in ovens. 
They are then packed in bags or barrels, and used either at 
home, in sea stores, or are exported. 

In perfumery, the pulp of this fruit, mixed intimately with 
lard, forms pomatum. The wood is employed for lasts, and 
for other purposes, by turners ; and, being fine-grained and 
compact, is sometimes stained black and used for ebony by 
cabinet-makers. 

The quality of an apple is always judged of by the use to 
which it is to be applied. A table or dessert apple of the 
finest quality should be of medium size, regular form, and 
fine color ; and the flesh should be fine-grained, crisp, or ten- 
der, and of a sprightly or rich flavor and aroma. Yery large- 



THE APPLE. 79 

sized or coarse apples are only admired by persons who have 
little knowledge of the true criterion of excellence. Apples 
for kitchen use should have the property of cooking evenly 
into a tender, pulpy consistence, and are generally acid in 
flavor ; and, although there are many good cooking apples unfit 
for the table, many sorts, as the Fall Pippin and the Greening, 
are excellent for both puqjoses. To this we may add, that 
for the common apple-sauce made by farmers, a high-flavored 
sweet apple, which boils somewhat firm, is prefeiTcd, as this 
is generally made with cider. The very common use made 
of this cheap preserve at the North and West, and the recent 
practice of ^ttening hogs, horses, and other animals upon 
sweet apples, accounts for the much greater number of varie- 
ties of sweet apples held in esteem here than in any other 
country. In fact, so excellent has the saccharine matter of 
the apple been found for this pui^jose, that whole orchards of 
sweet apples are frequently planted here for the purpose of 
fattening swine and cattle, which are allowed to run at large 
in them. 

Cider apples are varieties frequently useless for any other 
purpose. The best for this purpose are rather tough, piquant, 
and astringent; their juice has a high specific quality, and 
they are usually great bearers, as the Harrison, the Ked 
Streak, and the Virginia Crab. 

PROPAGATION. 

The Apple for propagation is usually raised from seeds ob- 
tained from the })omace of the cider-mills, and a preference 
is always given to that from thrifty young orchards. These 
are sown in autumn, in broad drills, in good mellow soil, and 
they remain in the seed-beds — attention being paid to keep- 
ing the soil loose and free from weeds from one to three 
years, according to the richness of the soil. When the seed- 
lings are a little more than a fourth of an inch in diameter, 
they should be taken up in the spring or autumn, their tap- 
roots shortened, and then planted in nursery rows, one foot 
apart, and three to four feet between the rows. If the plants 
are thrifty and the soil good, they may be budded the follow- 
ing autumn, within one or two inches of the ground, and this 
is the most speedy mode of obtaining strong, straight, thrifty 
plants. Grafting is generally performed when the stocks are 
about half an inch thick ; and for several modes of performing 
it on the Apple, see the remarks on grafting in a previous 
page. When young trees are feeble in the nursery, it is 
usual to liead them back two-thirds the length of the graft, 
when they are three or four feet high, to make them throw 
up a strong, vigorous shoot. 



80 THE APPLE. 

Apple-stocks for dwarfs are raised by layers, as pointed 
out in the article on Layers. 

Apple-trees for transplanting to orchards should be at 
least two years budded, and six or seven feet high, and they 
should have a proper balance of head or side branches. 

SOIL AND SITUATION. 

The Apple will grow on a great variety of soils, but it 
seldom thrives on very dry sands, or soils saturated with 
moisture. Its favorite soil, in all countries, is a strong loam 
of a calcareous or limestone nature. A deep, strong, gravelly, 
marly, or clayey loam, or a strong sandy loam on a gravelly 
subsoil, produces the greatest crops and the highest-flavored 
fruit, as well as the utmost longevity of the trees. Such a soil 
is moist rather than dry — the most favorable condition for 
this fruit. Too damp. soils may often be rendered fit for the 
Apple by thorough draining, and too dry ones by deep sub- 
soil ploughing, or trenching, where the subsoil is of a heavier 
texture. And many apple orchards in New England are 
very flourishing and productive on soils so stony and rock- 
covered (though naturally fertile) as to be unfit for any other 
crop.* 

As regards site, apple orchards flourish best in southern 
and middle portions of the country on north slopes, and often 
even on the steep north sides of hills, where the climate is 
hot and dry. Farther north a southern or southeastern 
aspect is preferable, to ripen the crop and the wood more 
perfectly. 

We may here remark that almost every district of the 
country has one or more varieties which, having had its 
origin there, seems also peculiarly adapted to the soil and 
climate of that locality. Thus the Newtown Pippin and the 
Spitzenberg are the great apples of New York ; the Baldwin 
and the Eoxbury Russet, of Massachusetts; the Bellflower 
and the Rambo, of Pennsylvania and New Jersey ; and the 

* Blowing sands, says Mr. Coxe, when bottomed on a dry sub- 
stratum, and aided by marl or meadow mud, will be found capable 
of producing very fine Apple-trees. Good cultivation and a system 
of high manuring wUl always remunerate the proprietor of an orchard, 
except it be planted on a quicksand or a cold clay ; ia such soils, no 
management can prevent an early decay. One of the most thrifty 
orchards I possess was planted on a blowing sand, on which I carted 
three thousand loads of mud on ten acres, at an expense of about 
twenty-five dollars per acre, exclusive of much other manure ; on this 
land I have raised much wheat and clover. Of five rows of the 
Winesap Apple planted upon it eight years ago, on the summit of a 
sandy knoll, not one has died out of near an hundred trees — aU 
abundant bearers of large and fair apples. — View of Fruit Trees^ p. 31. 



THE APPLE. 81 

Peck's Pleasant and tlie Seek-no-furtlier, of Connecticut ; and 
though these apples are cultivated with greater or less suc- 
cess in other parts of the country, yet nowhere is their flavor 
and productiveness so perfect as in the best soils of their 
native districts — excepting in such other districts where a 
soil containing the same elements and a corresponding climate 
are also to be found. 

PREPARING, PLANTING, AND CULTIVATION OF ORCHARDS. 

With the exception of a few early and very choice sorts 
in the fruit-garden, the orchard is the place for this tree, and 
indeed, when we consider the great value and usefulness of 
apples to the farmer, it is easy to see that no farm is com- 
plete without a large and well-selected apple orchard. 

The distance at which the trees should be planted in an 
orchard, depends upon the mode in which they are to be 
treated. When it is desired finally to cover and devote the 
whole ground to the trees, thirty feet apart is the proper 
interval ; but where the farmer wishes to keep the land be- 
tween the trees in grain and gi-ass, fifty feet is not too great 
a distance in strong soils. Forty feet apart, however, is the 
usual distance at which the trees are planted in orchards. 

Before transplanting, the ground should be well prepared 
for the trees by ploughing deeply and subsoiling the whole 
field one year or more previous to planting. Poor soils re- 
quire manure ; and turning under green crops, such as clover, 
peas, etc., serves to lighten and make porous, open, and en- 
rich the soil. Where the subsoil is a heavy clay, it is best 
to thoroughly underdrain the whole by means of tile drains, 
at distances of two or three rods, and at the same time the 
surface drains should always be kept open, to prevent any 
water standing about the roots of the trees. 

Vigorous, healthy young trees should be selected from the 
nurseries. As there is a gi'eat difference in the natural 
growth, shape, and size of the various sorts of apple-trees, 
those of the same kind should be planted in the rows to- 
gether or near each other ; this will not only facilitate culture 
and gathering the fruit, but will add to the neatness and 
orderly appearance of the orchard. 

It is an indisjyensahle requisite in all young orchards to 
keep the ground melloio and loose hy cultivation / at least for 
the first few years, until the trees are well established. In- 
deed, of two adjoining orchards, one planted and ]gLe\)t in 
grass, and the other ploughed for the first five years, there 
will be an incredible difibrence in favor of the latter. Not 
only will these trees show rich, dark^ luxuriant foliage, and 
6 



82 THE APPLE. 

clean smootli stems, wliile those neglected will have a starved 
and sickly look, but the size of the trees in the cultivated 
orchard will be treble that of the others at the end of this 
time, and a tree in one will be ready to bear an abundant 
crop before the other has commenced yielding a peck of good 
fruit. Fallow crops are the best for orchards — potatoes, 
beets, carrots, bush beans, and the like ; while grains, such 
as rye, wheat, oats, etc., are very injurious ; but whatever 
crops may be grown, it should constantly be borne in mind 
that the roots of the tree require the sole occupancy of the 
ground, so far as they extend, and therefore that an area of 
more than the diameter of the head of the tree should be kept 
clean of crops, weeds, and grass. 

When the least symptom of failure or decay in a bearing 
orchard is perceived, the ground should have a good top- 
dressing of manure, and of marl, or mild lime, in alternate 
years. It is folly to suppose that so strong-growing a tree as 
the apple, when planted thickly in an orchard, will not, after 
a few heavy crops of fruit, exhaust the soil of much of its 
proper food. If we desire our trees to continue in a healthy 
bearing state, we should therefore manure them as regularly 
as any other crop, and they will amply repay the expense. 
There is scarcely a farm where the waste of barn-yard nianure, 
the urine, etc., if properly economized by mixing this animal 
excrement with the muck-heap, would not be amply sufficient 
to keep the orchards in the highest condition. And how 
many moss-covered barren orchards, formerly very productive, 
do we not every day see, which only require a plentiful new 
supply of food in a substantial top-dressing, thorough scraping 
of the stems, and washing with diluted soft soap, to bring 
them again into the finest state of vigor and productiveness. 

The hearing year of the Apple, in common culture, only 
takes place every alternate year, owing to the excessive crops 
which it usually produces, by which they exhaust most of the 
organizable matter laid up by the tree, which then requires 
another season to recover and collect a sufficient supply again 
to form fruit-buds. When half the fruit is thinned out in a 
young state, leaving only a moderate crop, the apple, like 
other fruit-trees, will bear every year, as it will also if the 
soil is kept in high condition. The bearing year of an apple- 
tree, or a whole orchard, may be changed by picking off the 
fruit when the trees first show good crops, allowing it to 
remain only in the alternate seasons which we wish to make 
the bearing year. 

PRUNING. 

The Apple in orchards requires very little jiruning if the 



THE APPLE. 83 

trees, while the orchard is young, are carefully inspected 
every year early in March, and all crossing branches taken 
out while they are small. Wlien the heads are once properly 
adjusted and well balanced, the less the pruning-saw and 
knife are used the better, and the cutting out of dead limbs, 
and removal of such as may interfere with others, or too 
greatly crowd up the head of the tree, is all that an orchard 
will usually require. But wherever a limb is pruned away 
the surface of the wound should be neatly smoothed, and if it 
exceeds an inch in diameter, it should be covered with the 
liquid shellac previously noticed. 

INSECTS. 

There are several insects that in some parts of the country 
are very destructive or injurious to this tree ; a knowledge 
of the habits of which is therefore very important to the 
orchardist. These are chiefly the borer, the caterpillar, and 
the canker-worm. 

The Apjjle-horer is, as we usually see it in the trunks of 
the Apple, Quince, and thorn trees, a fleshy white grub, which 
enters the tree at the collar, just at the surface of the ground, 
where the bark is tender, and either girdles the tree or per- 
forates it through every part of the stem, finally causing its 
death. This grub is the larva of a brown and white striped 
beetle, half an inch long {Saperda biviitata), and it remains 
in this gi'ub state two or three years, coming out of the tree 
in a butterfly form early in June — flying in the night only, 
from tree to tree, after its food, and finally depositing its eggs, 
during this and the next month, in the collar of the tree. 

The most eflectual mode of destroying the borer is by 
picking it out with the point of a knife, or, when it cannot 
thus be reached, killing it by thrusting a flexible wire as far 
as possible into its hole. Dr. Harris recommends placing a 
bit of camphor in the mouth of the aperture and plugging 
the hole with soft wood. But it is always better to prevent 
the deposit of the egg, by placing about the trunk, early in 
the spring, a small mound of ashes or lime ; or by drawing 
away the soil an inch or two deep at the base of the tree and 
wrapping with coarse hardware paper, tying it, and then re- 
placing the earth ; and whei-e orchards have already become 
greatly infested with this insect, the beetles may be destroyed 
by thousands in June, by building small bonfires of shavings 
in various parts of the orchard. The attacks of the borer on 
nursery trees may in a great measure be prevented by wash- 
ing the stems in May, quite down into the ground, with a 
solution of two pounds of potash in eight quarts of water. 



84 THE APPLE. 

The Caterpillar is a great pestilence in the Apple orchard. 
The species which is most troublesome to our fruit-trees 
( Clisiocampa americana) is bred by a sort of lackey moth, 
different from that most troublesome in Europe, but its habits 
as a caterpillar are quite as annoying to the orchardist. The 
moth of our common caterpillar is a reddish brown insect, 
whose expanded wings measure about an inch and a half. 
These moths appear in great abundance in midsummer, flying 
only at night, and often buzzing about the candles of our 
houses. In laying their eggs they choose principally the 
Apple or Cherry, and they deposit thousands of small eggs 
about the forks and extremities of the young branches. The 
next season, about the middle of May, these eggs begin to 
hatch, and the young caterpillars in myriads come forth, 
weaving their nests or tents in the fork of the branches. If 
they are allowed by the careless cultivator to go on and mul- 
tiply, as they soon do incredibly fast, they will in a few 
seasons, sometimes in a single year, increase to such an extent 
as almost to cover the branches. In this caterpillar state 
they live six or seven weeks, feeding most ferociously upon 
the leaves, and often stripping whole trees of their foliage. 
Their effect upon the tree at this period of the season, when 
the leaves are most important to the health of the tree and 
the growth of the fruit, is most deplorable. The crop is 
stunted, the health of the tree enfeebled, and, if they are 
allowed to remain unmolested for several seasons, they will 
often destroy its life, or render it exceedingly decrepid and 
feeble. 

To destroy the caterpillar various modes are adopted. One 
of the most effectual is to touch the nest with a sponge, at- 
tached to the end of a pole, and dipped in strong spirits of 
ammonia or naphtha from coal-oil refinings; the sponge should 
be turned slowly round in the nests, and every insect coming 
in contact will be instantly killed. This should be done early 
in the season. Or they may be brought down and destroyed 
with a round brush fixed to the end of a pole, and worked 
about in the nests. On small trees they may be stripped off 
with the hand, and crushed under the foot ; and by this plain 
pnd simple mode, begun in time, with the aid of a ladder, 
they may in a large orchard be most effectually kept under 
by a few moments' daily labor of a single man. As they do 
not leave their nests until nine in the morning, the extirpator 
of caterpillars should always be abroad and busy before that 
time, and while they are all lying quietly in the nests. And 
let him never forget that he may do more in an hour, when 
he commences early in the season, than he will in a whole 
day at a later period, when they are thoroughly scattered • 



THE APPLE. 80 

among the trees. If they are allowed to remain unmolested, 
they spin their cocoons about the middle of June, and in a 
fortnight's time comes forth from them a fresh brood of 
moths, which, if they are not put an end to by bonfires, will 
again lay the eggs of an infinite number of caterpillars for 
the next spring. 

The Canker-worm {Anisopteryx pometaria of Harris) is in 
some parts of the country one of the worst enemies of the 
Apple, destroying also its foliage with great rapidity. It is 
not yet common here, but in some parts of New England it 
has become a serious enemy. The male is a moth, with pale 
ash-colored wings, with a black dot, a little more than an inch 
across. The female is wingless, oval, dark ash-colored above, 
and gray beneath. 

The canker-worm usually rises out of the ground very early 
in the spring, chiefly in March, as soon as the ground is free 
from frost ; though a few also find their way up in the 
autumn. The females, having no wings, climb slowly up the 
trunks of the trees, while the winged males hover about to 
pair with them. Yery soon after this, if we examine the trees 
we shall see the eggs, of which every female lays some sixty 
or a hvmdred, glued over, closely arranged in rows, and placed 
in the forks of branches, and among the young twigs. About 
the twentieth of May these eggs are hatched, and the canker- 
worms, dusky brown, or ash-colored, Avith a yellow stripe, 
make their appearance, and commence preying upon the 
foliage. When they are abundant they make rapid progress, 
and in places where the colony is firmly established, they will 
sometimes strip an orchard in a few days, making it look as 
if a fire had passed over it. After feeding about four weeks, 
they descend into the ground three or four inches, where they 
remain in a chrysalis form, to emerge again the next season. 
As the female is not provided with wings, they do not spread 
very rapidly from one place to another. 

The attacks upon the canker-worm should be chiefly made 
upon the female in her way from the ground up the trunk of 
the tree. 

The common mode of protecting Apple-trees is to surround 
the trunk with a belt or bandage of canvas, four or five inches 
wide, which is then thickly smeared with tar. In order to 
prevent the tar from soon becoming dry and hard, a little 
coarse train-oil must be well mixed with it ; and it should be 
watched and renewed as often as it appears necessary. This 
tarred belt catches and detains all the females on their upward 
journey, and prevents them from ascending the tree to lay 
their eggs. And if kept in order it will very effectually deter 
and destroy them. When the canker-worm is abundant it is 



86 THE APPLE. 

necessary to apply the tarred bandage in October, and let it 
remain till the last of May, but usually it will be sufficient to 
use it in the spring. It is probable that a mixture of coal- 
tar and common tar would be the best application, as it is more 
offensive, and will not so easily dry and become useless by 
exposure to the air and sun. Some persons apply the tar 
directly to the stems of the tree, but this has a very injurious 
effect upon the trunk. Old India rubber, melted in an iron 
vessel over a very hot fire, forms a very adhesive fluid, which 
is not affected by exposure to the weather, and is considered, 
by those who have made use of it, the best substance for 
smearing the bandages, as being a more effectual barrier, and 
seldom or never requiring renewal. 

Mr. Jonathan Dennis, Jun., of Portsmouth, Rhode Island, 
has inveated and patented a circular leaden trough, which 
surrounds the trunk of the tree, and is filled with oil, and 
stops effectually the ascent of the canker-worm. There appear, 
however, to be two objections to this trough, as it is fre- 
quently used ; one, the escape of the oil, if not carefully used, 
which injures the tree; and the other, the injurious effect of 
nailing the troughs to the bark or trunk. They should be 
supported by wedges of wood driven in between the trough 
and the trunk, and the spaces completely filled up with liquid 
clay, put on with a brush. The insects must be taken out 
and the oil renewed from time to time. For districts where 
the canker-worm greatly abounds, this leaden trough is pro- 
bably the most permanent and effectual remedy yet employed. 

Circular strips of zinc or tin, about four inches wide, pas- 
sing around the trunk of the tree, the lower end standing out 
in a flaring manner, resembling a bowl bottom upwards, 
proves an effectual preventive remedy, as the insects cannot 
pass the lower rim. 

Experiments made by the Hon. John Lowell and Professor 
Peck, of Massachusetts, lead to a belief that if the ground 
under the trees which suffer from this insect is dug and well 
pulverized to the depth of five inches, in October, and a good 
top-dressing of lime applied as far as the branches extend, the 
canker-worm will there be almost entirely destroyed. The 
elm, and linden-trees in many places, suff'er equally with the 
Apple from the attacks of the canker-worm. 

The hark-lotise, a dull white, oval, scale-like insect, about 
a tenth of an inch long (a sj^ecies of coccus), which sometimes 
appears in great numbers on the stems of young Apple and 
Pear trees, and stunts their growth, may be destroyed by a 
wash of soft soap or the potash solution. Tne best time to 
apply these is in the month of June, when the insects are 
young, or when the tree is devoid of foliage. 



THE APPLE. 87 

The woolly Aphis (aphis lanigera), or American blight,* 
is a dreadful enemy of the Apple. It makes its appearance 
in the form of a minute white down in the crotches and 
crevices of the branches, which is composed of a great number 
of very minute woolly lice, that if allowed will increase with 
fearful rapidity, and produce a sickly and diseased state of 
the whole tree. Fortunately, this insect is easily destroyed. 
" This is eflfected by washing the parts with diluted sulphuric 
acid, which is formed by mixing three-fourths of an ounce by 
measure of the sulphuric acid of the shops with seven and a 
half ounces of water. It should be rubbed into the parts 
affected by means of a piece of rag tied to a stick, the operator 
taking care not to let it touch his clothes. After the bark of 
a tree has been washed with this mixture, the first shower 
will redissolve it, and convey it into the most minute crevice, 
so as effectually to destroy all insects that may have escaped." 
— Lo%idorCs Magazine^ ix., p. 336. It is the more common 
practice to destroy it by the use of whale-oil, soap, or lime 
wash. 

The Apple-worm or Codling moth ( Carpocapsa pomonella 
of European writers) is the insect introduced with the Apple- 
tree from Europe which appears in the early worm-eaten 
Apples and Pears in the form of a reddish white grub, and 
causes the fruit to fall prematurely from the trees. The per- 
fect insect is a small moth, the fore-wings gray, with a large 
round brown spot on the hinder margin. These moths appear 
in the greatest numbers in the warm evenings of the first of 
June, and lay their eggs in the eye or blossom-end of the 
young fruit, especially of the early kinds of Apples and Pears. 
In a short time these eggs hatch, and the grub burrows its 
way till it reaches the core ; the fruit then ripens prematurely, 
and drops to the ground. Here the worm leaves the fruit, 
and creeps into the crevices of the bark and hollow of the 
tree, and spins its cocoon, which usually rema,ins there till 
the ensuing spring, when the young moth again emerges from 
it. The readiest way of destroying them, when it can be done 
conveniently, is to allow swine and poultry to run at large 
in the orchards when the premature fruit is falling ; or other- 
wise the fruit may be picked up daily and placed where the 
worms will be killed. It is said that if an old cloth is placed 
in the crotch of the tree about the time the fruit begins to 
drop, the Apple-worm will make it a retiiing-place, and thou- 

* It is not a little sin^ar that this insect, wMch is not iadigenous 
to this country, and is never seen here except when introdnced with 
imported trees, should be called in England the Americmi blight. It 
is the most iaveterate enemy of the Apple va. the north of France and 
Germany. 



88 THE APPLE, 

sands may be caught and killed from time to time. As the 
cocoons are deposited chiefly under the old loose bark, the 
thorough cultivator will take care, by keeping the trunks of 
his trees smooth, to afford them little harbor ; and by scraping 
and washing the trunks early in the spring, to destroy such as 
may have already taken up their quarters there. 

When the fruit of orchards is much liable to the attacks of 
this insect, we cannot too much insist on the efficacy of small 
bonfires lighted in the evening, by which myriads of this and 
all other moths may be destroyed before they have time to 
deposit their eggs and cause worm-eaten fruit. 

A simple preventive remedy, or method of trapping the 
insect when in the grub form, has been introduced by Dr. J. 
P. Trimble, of New Jersey, and consists in twisting a band 
or rope of hay, long enough to pass three or four times 
around the body of the tree, and putting it thereon, " secur- 
ing its ends so as to prevent its becoming loose ; as soon as 
the fruit shows signs of the worms being at work, or from the 
middle to the last of June. They should be examined every 
two weeks, as long as the warm weather lasts, the earlier 
broods of worms becoming moths and producing a second 
crop. If the orchard is pastured, the bands must of course 
be put out of the reach of animals. Sometimes it may be 
necessary to place them around the limbs ; in that case the 
scales of rough bark on the body of the tree below them 
should be scraped off." 

The Blighty which occasionally kills suddenly the ends of 
the limbs of the apple and the quince, is caused by an insect 
{JBostrichus hicaudatus) which affects the small twigs, by 
penetrating the wood at the axil of a leaf, and causing it to 
wither. It is designated the Tivig blight. Little or no 
injury results, but it is always well to cut away the injured 
twig just below the wound. 

The A2Jple-bark Beetle ( Tomicus mcdi), described by Fitch, 
is a small, smooth, black or chestnut-red beetle ; the larvae 
feed under the bark and then enter the wood, sometimes kill- 
ing the young tree. 

GATHERING AND KEEPING THE FRUIT. 

In order to secure soundness and preservation, it is indis- 
pensably necessary that the fruit should be gathered by hand. 
For winter fruit the gathering is delayed as long as possible, 
avoiding severe frosts ; and the most successful practice with 
our extensive orchardists is to place the good fruit directly, 
in a careful manner, in new, tight flour-barrels as soon as 
gathered from the tree. These barrels should be gently 



THE APPLE. 89 

shaken while filling, and the head closely pressed in ; they 
are then placed in a cool, shady exposure, under a shed open 
to the air, or on the north side of a building, protected by 
covering of boards over the top, where they remain for a 
fortnight, or until the cold becomes too severe, when they are 
carefully transferred to a cool, dry cellar, in which air can be 
admitted occasionally in brisk weather. 

Another method, by some regarded as superior, and tend- 
ing to keep the fruit longer and better, is to gather carefully, 
in a dry day, as late as possible in the fall, and place the fruit 
on a floor, or in open bins, from one foot to sixteen inches in 
depth. After about a week examine, and if the dampness, 
commonly called sweat, has passed off, prepare a good clean 
barrel, and as each fruit is placed in the barrel, see that it is 
made perfectly dry by wiping it with a soft cloth. As soon 
as the barrel is filled, head it up securely and place it in a 
cool, dry cellar. 

A cellar for this purpose should be dug in dry, gravelly, or 
sandy soil, with, if possible, a slope to the north ; or, at any 
rate, with openings on the north side for the admission of air 
very rarely in weather not excessively cold. Here the 
barrels should be placed in tiers on their sides, and the cellar 
should be kept as dark as possible. In such a cellar, one of 
the largest apple-growers in Dutchess County is able to keep 
the Greening Apple, which, in the fruit-room, usually decays 
in January, until the 1st of April, in the freshest and finest 
condition. Some persons place a layer of clean rye-straw 
Jbetween every layer of apples, when packing them in the 
barrels. 

Apples are frequently kept by farmers in pits or ridges in 
the ground, covered with straw and a layer of earth, in the 
same manner as potatoes ; but it is an inferior method, and 
the fruit very speedily decays when opened to the air. The 
English apple-growers lay their fruit in heaps, in cool, dry 
cellars, and cover them with straw. 

Various plans and methods have been designed for the 
keeping of fruit, few, if any of which are found practically 
adapted to the general wants of a family. Among those most 
prominent is the Roberts Fruit House, which is constructed 
by forming a room inside of an ice-house, having the ice 
around the sides and overhead ; and with an arrangement for 
drainage below, by means of a pipe beneath the floor, and a 
condensing-tube inside the chamber or fruit-room. 

The Nyce Fruit House is constructed with upright walls, 
sheeted on the inside and outside with sheet-iron, nailed to 
upright studding, and having the inside space closely packed 
with sawdust or chaff". Above the fruit-room is a floor of 



90 THE APPLE. 

galvanized iron, on which ice, five to six feet in depth, is 
packed, and from it a tube or pipe is led off, for the pur- 
pose of conveying the water as the ice melts. Below the 
floor of the fruit-room, which is also of galvanized iron, 
shavings three feet thick are first laid, and then coated 
with tar and pitch, to prevent any rise of moisture from 
below. The temperature is kept at all seasons at just 
above the freezing-point, and the moisture from the fruit 
engendered in the room is absorbed by the use of " bittern " 
from salt-works. This absorption of moisture by means of 
chloride of calcium^ or the waste bittern of salt-works, is the 
principal feature of novelty in this house. But while upon 
a large scale these fruit-houses are found of value, their 
adojjtion involves too much of expense in their first con- 
struction, and too great care, to meet the wants of the general 
fruit-grower. When a fruit-house or room is to be con- 
structed, aside from the cellar, under the barn or dwelling, 
select a location where complete drainage can be had. Exca- 
vate so as that the lower fruit-room will be about two-thirds 
of its height under ground ; lay the outside wall, and then, 
leaving a space of four inches, lay another inside cement wall. 
Construct windows so as to give free circulation, and yet keep 
the room dark by having blinds on the outer side, and sash 
opening on the inner wall. For winter, double sash will be 
required. For the upper room, the same principle of forming 
a double wall, leaving a space of at least four inches, is to be 
continued, and the arrangement of shelves or drawers through 
the centre, keeping a passage open all around, may be made to 
meet the wants for which the room is to be used. 

When apples are exported, each fruit in the barrel should 
be wrapped in clean soft paper, and the barrels should be 
placed in a dry, airy place between decks. 



CIDER. 

To make the finest cider, Apples should be chosen which 
are especially suited to this purpose. The fruit should be 
gathered about the first of November, and coarse cloths or 
straw should be laid under the tree, to secure them against 
bruising when they are shaken from the tree. If the weather 
is fine the fruit is allowed to lie in heaps in the open air, or 
in airy sheds or lofts for some time, till it is thoroughly ripened. 
All immature and rotten fruit should then be rejected, and 
the remainder ground in the mill as nearly as possible to a 
uniform mass. This pulp should now remain in the vat from 
24 to 48 hours, or even longer if the weather is cool, in order 
to heighten the color and increase the saccharine principle. 



THE APPLE. 91 

It is then put into the press (without wetting the straw), from 
whence the liquor is strained, through hair-cloth or sieves, into 
perfectly clean, sweet, sound casks. The casks, with the 
bung out, are then placed in a cool cellar, or in a sheltered 
place in the open air. Here the fermentation commences, 
and as the pomace and froth work out of the bung-hole, the 
casks must be filled up every day with some of the same 
pressing, kept in a cask for this purpose. In two or three 
weeks this rising will cease, when the first fermentation is 
over, and the bung should be put in loosely — then in a day 
or two driven in tight — leaving a small venthole near it, 
which may also be stopped in a few days after. If the casks 
are in a cool airy cellar the fermentation will cease in a day 
or two, and this state may be known by the liquor becoming 
clear and bright, by the cessation of the discharge of fixed 
air, and by the thick crust which has collected on the sur- 
face. The clear cider should now be drawn off and placed in 
a clean cask. If the cider, which must be carefully watched 
in this state, to prevent the fermentation going too far, 
remains quiet, it may be allowed to stand till spring, and the 
addition at first of about a gill of finely powdered charcoal to 
a barrel will secure this end ; but if a scum collects on the 
surface, and the fermentation seems inclined to proceed 
further, it must be immediately racked again. The vent-spile 
may now be driven tight, but examined occasionally. In the 
beginning of March a fine racking should take place, when, 
should the cider not be perfectly fine, about three-fourths of 
an ounce of isinglass should be dissolved in the cider and 
poui-ed in each barrel, which will render it perfectly clear. 
It may be bottled now, or any period before the blossoming 
of the Apple or afterwards, late in May. When bottling, fill 
the bottles within an inch of the bottom of the cork, and 
allow the bottles to stand an hour before the corks are driven. 
They should then be sealed and kept in a cool cellar, with clean 
dry sand up to their necks, or laid on their sides in boxes or 
bins, with the same between each layer. 



VAKIETIES. 

The varieties of the Apple at the present time are very 
numerous. The garden of the Horticultural Society of Lon- 
don, which contains the most complete collection of fruit in 
the world, enumerates now, 1845, about 900 varieties, and 
nearly 1500 have been tested there. Of these the larger pro- 
portion are of course inferior ; but it is only by comparison in 
such an experimental garden that the value of the different 
varieties for a certain climate can be fully ascertained. 



92 THE APPLE. 

The European Aj^ples generallj^ are, in this climate, inferior 
to our first-rate native sorts, though many of them are of 
high merit also with us. There is much confusion in regard 
to names of Apples, and the variation of fruits from soil, 
location, or other causes, makes it difficult to identify the 
kinds, and until they are brought together and fruited on the 
same ground the certainty of their nomenclature will not be 
established. New varieties of Apples are constantly spring- 
ing up in this country from the seed, in favorable soils ; and 
these, when of superior quality, may, as a general rule, be 
considered much more valuable for orchard culture than foreign 
sorts, on account of their greater productiveness and longevity. 
Indeed every State has some fine Apples peculiar to it, and it 
is therefore impossible in the present state of pomology in this 
country to give a complete list of the finest Apples of the 
United States. To do this will require time, and an extended 
and careful examination of their relative merits collected in 
one garden. The following descriptions comprise all the finest 
American and foreign varieties yet known in our gardens. 

CLASSIFICATION. 

The distinctive characters of fruits have, during the past 
quarter of a century, become so much intermingled and hybri- 
dized that, after carefully studying them, and comparing them 
with the order of classification adopted by authors, we have 
come to the conclusion that no definite orde can safely be 
made to embrace them. Forms, colors, growths, and periods 
of lipening are so much interwoven and distributed as to 
defy all arbitrary rules of classification, and hence we have 
without hesitation abaodoned it entirely, substituting in our 
work the simple order of the alphabet as confined to names, 
believing such course will prove the most available and 
useful. 

TERMS USED IN DESCRIBING APPLES. 

In identifying fruits, not only certain forms and features of 
the fruit itself are desirable, to have a definite description 
under plain and intelligible terms, but often the form of the 
growth of the tree, as well as the color of its young wood, are 
essential to a clear knowledge for decision. The form and 
general appearance of a fruit may be changed by soil or 
climate, but the general habit of growth and color of the 
young wood is always the same, and in the ensuing pages this 
latter point has been kept in view and recorded, so far as 
knowledge could be obtained, respecting valuable varieties. 



THE APPLE. 



93 



The terms used we have sought to make simple and uni- 
form, and within the comprehension of all, rather than 
scientific. In describing trees, the character designed to be 
represented is that of the orchard, or trees in a healthy bear- 
ing condition, and the gi'owth is said to be strong and vigor- 
ous, as the Rhode Island Greening, or Baldwin ; vigorous 
and slender, as the Jonathan or Winesap ; stout and short- 
jointed, as Jersey Sweet or Primate ; Tnedium and vigorous, 
as Fameuse, or Maiden's Blush. And for the general form 
of the tree, the word upright spreading is used to desig- 
nate such as Baldwin ; spreading, as the Rhode Island Green- 
ing ; round-headed, as in the Early Harvest ; upright, as 
with Benoni. In describing fruits, the word hase means that 
part of the fruit in which the stem is planted ; and apex, the 
blossom end, or crown, as it is sometimes termed. Forms are 
so much interwoven, as it were, one with another, that we 
have selected but four as the primary bases on which all 
others are built, and are subsidiary. 





Oblate^ 



Eoiindish. 





Conical. 



Oblong. 



These primary forms are roundish, oblate, conical, and ob- 
long. The terms round, roundish, or globular, are sometimes 
used in connection, rather as qualifying expressions than as 
distinctive ; for while the word roundish, which indicates 
the height and diameter as nearly equal, applies to many 
fruits, there is no perfectly round or globular apple known. 



94 THE APPLE. 

Oblate indicates the height as much less than diameter. 
Conical, is when the fruit is roundish, having the apex and 
end contracted. Ohlong, is when the fruit is longer than 
broad, and having the apex and base of nearly the same 
breadth. Connected and subsidiary terms, such as roundish, 
conical, or conic, are when the Apple unites the two primary 
forms of roundish and conical ; or elongated conical, or conic, 
when the length is considerably beyond the breadth. Trun- 
cate conic, is when the fruit is flattened at the apex. Ribbed, 
or obscurely ribbed, when the surface has rising lines and 
channels from apex to base. Oblique, is when the fruit pre- 
sents the appearance as of being one-sided, or when the axis 
is inclined to one side. Oblate, not symmetric, or sides un-^ 
equal, when one side is less than the other. Corrugated, 
having depressed lines, furrows, or wrinkles. Acute, when 
narrowing to a sharp point. Obtuse, round or blunt. Ab- 
rupt, when the depression breaks off suddenly. 

In designating the qviality of fruits, the terms of the 
American Pomological Society have been adopted ; but it 
must be remembered that these terms apply strictly and onl^; 
to the actual quality of the fruit as a dessert sort. 

Some varieties classed as best, and which are strictly of the 
highest quality as fruit, are, nevertheless, unprofitable as 
varieties to grow, except by the amateur, while many to 
which the term very good, or very good to best, is applied, 
are known to be highly valuable and profitable for market, 
as well as excellent for the dessert. 



APPLES. 

American Beauty. 
Sterling Beauty. Beauiy of America. 

Origin, Sterling, Mass. Tiee hardy, vigorous, productive, 
an annual bearer. Wood dull reddish brown, slightly downy. 

Fruit large, form roundish oblate, slightly inclining to 
conic, obscurely ribbed. Color a yellow ground mostly covered 
with red, which is quite dark in the sun, sometimes obscurely 
splashed and striped, and thickly sprinkled with small light 
and brown dots. Stalk rather short, somewhat slender. Cav- 
ity medium, with russet, the rays of which sometimes extend 
out over a portion of the fruit. Calyx small, closed, or half 
open. Segments medium, slightly recurved. Basin me- 
dium, uneven. Flesh yellowish, rather compact, tender, juicy, 



THE APPLE. 95 



rich mild, subacid, aromatic. Core smuU. Very good. 
December to April. 




American Beauty. 



American Golden Pippin. 

Golden Pippin. New York Greening. 

Ribbed Pippin. Newtown Greening. 

Golding. Golden Apple. 

This old Apple is one of our finest American fruits, and 
seems not to be generally known. It has been cultivated 
more than fifty years, and is considered one of the most pro- 
fitable for orchard culture and marketing ; it is also a supe- 
rior Apple for family use. G-rowth strong, similar to K. I. 
Greening, but less drooping, making a round, spreading head ; 
does not bear young, but very productive when a little ad- 
vanced, and a popular fruit where known. Wood dark red- 
dish, downy, with prominent flattened buds. 

Fruit medium to large ; form roundish oblate, inclining to 
conic, obscurely ribbed ; color yellow, sometimes a brownish 
blush in sun, thinly sprinkled with gray dots, often slightly 
netted with thin russet. Stalk short, moderately stout. 
Cavity large, deep. Calyx closed. Segments pointed, slightly 
recurved. Basin broad, open, slightly corrugated. Flesh 



96 



THE APPLE. 



yellowish, breaking juicy, rather coarse, rich, aromatic, sub- 
acid. Core rather large. Yery good. November to Feb- 
ruary. 




American Grolden Pippin. 



American Golden Russet. 



Golden Russet. 
Sheep Nose. 



Bullock's Pippin. 
Little Pearmain. 



The American Golden Kusset is one of the most delicious 
and tender Apples, its flesh resembling more in texture that 
of a buttery Pear than that of an ordinary Apple. It is 
widely cultivated at the West and in New England as the 
Golden Russet, and though neither handsome nor large, is 
still a universal favorite, from its great productiveness and 
admirable flavor. The uncouth name of Coxe, 81ieep-nose^ 
is nearly obsolete, except in New Jersey, and we therefore 
adopt the present one, to which it is well entitled. The tree 
is thrifty, with upright shoots, dull reddish grayish brown. 

Fruit ' elow medium size, roundish-ovate, dull yellow, 
sprinkled with a very thin russet. Stalk rather long and 
slender. Caly : closed, and set in a rather narrow basin. 
Flesh yellowish, very tender, juicy, with a mild, rich, spicy 
flavor. Best. October to January. 



THE APPLE. 



97 




American Golden Eusset. 

American Sumseer Pearmain. 
Early Summer Pearmain. Summer Pearmain. 




American Summer Pearmain. 



98 



THE APPLE. 



A rich, highly-flavored fruit, much esteemed where it is 
known. It appears to be quite difierent from the Summer 
Pearmain (of the English), and is probably a seedling raised 
from it. It ripens gradually from the tenth of August to the 
last of September. Tree moderately vigorous, or slow growth, 
with slender branches, round-headed, and bears abundantly. 
Young shoots dull reddish-brown. 

Fruit of medium size, oblong, widest at the crown, and ta- 
pering slightly to the eye. Skin red, spotted with yellow in 
the shade, but streaked with livelier red and yellow on the 
sunny side. Stalk three-fourths of an inch long, and pretty 
deeply inserted. Eye deeply sunk. Calyx closed. Segments 
short, erect. Basin abrupt, slightly corrugated. Flesh yel- 
low, remarkably tender, with a rich and pleasant flavor, and 
often bursts in falling from the tree. Quality best. Core 
medium. 

ASHMORE. 

Red Ashmore. 

Origin unknown. Tree vigorous, upright, spreading. 
Young shoots dull reddish brown. 




Ashmoro. 



Fruit medium, form roundish oblate, inclining to conical, 
generally regular; color whitish yellow, washed or shaded 



THE APPLE. 99 

with rich bright red, obscurely splashed, moderately sprinkled 
with light and gray dots. Skin glossy, smooth. Stalk medium ; 
cavity broad, deep, slightly russeted. Calyx small, finely 
closed. Segments erect. Basin deep, open, slightly uneven. 
Flesh white, tender, juicy, mild, subacid. Core small. 
Very good. October, November. 

Striped Ashmore is claimed by some as a distinct variety, 
differing only in its coloring. 



Autumnal Swaar. 
Fall Swaar of West. 

Origin unknown. Tree hardy, vigorous, spreading, produc- 
tive alternate yeais, and much valued in many localities 
West. 

Fruit large, roundish oblate, conic, orange-yellow, netted 
with russet and sprinkled with large star-shaped dots. Stalk 
rather shoi-t. Cavity broad, deej), slightly russeted. Calyx 




Autumnal Swaar. 



large, open. Basin deep, abrupt, and corrugated. Flesh 
yellow, juicy, tender, with a pleasant, rich, slightly aromatic 
subacid flavor. Core small. Very good. September, 
October, 



100 the apple. 

Autumn Sweet Bough. 

Late Bough. Sweet Bellflower. 

Fall Boug-h. Philadelphia Sweet. 

White Sugar? 

Origin unknown. Tree vigorous, upright, round-headed, 
very productive. One of the very best dessert sweet Apples 
of its season. 




Autumn Sweet Bougli. 

Fruit medium or below, roundish conical, angular, 
smooth, pale yellow, sprinkled with a few brown dots. 
Stalk of medium length, rather slender, inserted in a deep 
narrow cavity. Calyx closed. Segments long. Basin deep, 
corrugated. Flesh white, very tender with a rich honeyed, 
sweet, refreshing flavor. Very good. Last of August to first 
of October. 

Bachelor's Blush. 

Origin unknown. Tree moderately vigorous, somewhat 
spreading. An annual moderate bearer. 

Fruit medium, form oblate depressed, often obscurely rib- 
bed, color yellowish with blush in sun, sprinkled with a few 
light and gray dots. Stalk very short. Cavity large, deep. 
Calyx half open. Segments short, erect. Basin medium, 
uneven. Flesh white, half fine, rather compact, crisp, moder- 
ately juicy, rather rich, subacid. Core small. Very good. 
August and September. 



THE APPLE. 



101 




Bachelor's Blush. 



Edgerly's Sweet, 



Bailey's Sweet. 

Howard's Sweet. 
Chillicothe Sweet. 



Paterson's Sweet. 



,An old variety of unknown origin, introdnced by J. 
Edgerly, of Perry, N. Y., about the year 1840, but M. P. 
SpatFord says it was grown in the nurseries around Rochester 
as early as 1818 as Chillicothe Sweet. Tree, hardy, vigorous, 
spreading, with long slender branches, inclining to droop when 
in bearing, as much of the fruit is borne on the ends of the 
twigs ; — a very productive bearer in alternate years and a light 
crop the intervening ones. 

This variety is regarded as profitable for all purposes, 
although perhaps a little too tender for shipping long dis- 
tances. 

Pruit large, variable in size, form roundish conical, 
often api^roaching oblong, obscurely ribbed, color yellowish, 
mostly shaded and obscurely striped with red, deep-red in 
the sun, and thickly sprinkled with minute light dots. Stalk 
short and rather small, inserted in a narrow cavity. Calyx 
small, closed, set in a narrow irregular basin. Flesh white, 
fine, tender, not very juicy, almost melting, with a honeyed 
sweet flavor. Core rather large. Yery good. November to 
March. 



102 



THE APPLE. 




Bailey's Sweet. 



Woodpecker. 
Felch ? 



Baldwin. 

Pecker. 
Bed Baldwin. 



Steele's Red Winter. 
Butters. 



The Baldwin stands at the head of all New England Ap- 
ples, and is unquestionably a first-rate fruit in all respects. It 
is a native of Massachusetts, and is more largely cultivated 
for the Boston market than any other sort. It bears most 
abundantly with us, and we have had the satisfaction of raising 
larger, more beautiful, and highly flavored specimens here 
than we ever saw in its native region. The Baldwin in flavor 
and general characteristics evidently belongs to the same family 
as our Esopus Spitzenberg, and deserves its extensive popu- 
larity. Tree vigorous, somewhat spreading, an early bearer 
and very productive. Young shoots dull reddish brown. 

Fruit large, roundish, and narrowing a little to the eye. 
Color yellow in the shade, but nearly covered and striped with 
crimson, red, and orange in the sun, dotted with a few russet 



THE APPLE. 



103 



dots, and with radiating streaks of russet about the stalk. 
Oalyx closed, and set in a rather narrow plaited basin. Stalk 
half to three-fourths of an inch long, rather slender for so large 
a fruit, planted in an even, moderately deep cavity. Flesh 
yellowish white, crisp, with that agreeable mingling of the 
saccharine and acid which constitutes a rich, high flavor. 
Very good. The tree is a vigorous upright grower, and bears 




Baldwin. 



most abundantly. Ripe from November to March, but with 
us is in perfection in January.* 



Baltimore. 

Cable's Gilhflower, Baltimore Pippia. Royal Pippin, 

Origin unknown. Tree healthy, hardy, moderately vigor- 
ous, making a round head that when loaded with fruit appears 

* The Baldwin, like nearly all other varieties of winter fruits, 
originated in the Northern and Eastern States ; when grown in South- 
em latitudes they become autumn or early -vdnter sorts, and lose more 
or less of their sprig-htliness and good qualities as table fruits. On the 
other hand, the svimmer-ripening varieties, originating North, are 
greatly improved when grown at the South. 



104 



THE APPLE. 



almost drooping. Young shoots slender, dull reddish brown. 
A profitable variety for market or table uee. 

Fruit medium. Form roundish oblate, slightly conical, 
regular. Color pale yellow, shaded with light red, striped 
and sf>lashed with dark red, almost purplish, having a gi-ayish 
appearance of bloom, large light dots, with a dark centre. 
Stalk short. Cavity medium size, rather thinly russeted. 




Baltimore. 



Calyx small, closed, 
low, nearly smooth, 
cid. Core medium. 



Segments drawn to a point. Basin shal- 
Flesh whitish, tender, juicy, mild, suba- 
Very good. December to April. 



Belmont. 

Gate. 

Mamma Beam. 
Golden Pippin of some. 

Golden Gate. 



White Apple. 
Waxen of some. 
KeUey White. 



Origin, near Strasburgh, Lancaster Co., Pa., in the garden 
of Mrs. Beam, at her gate, hence the names " Gate Apple," 
and " Mamma Beam." It was taken to Ohio by Jacob Neis- 
ley. Sen., and became very popular in Belmont Co., and we 
retain this name as being the most universal one. Tree 
vigorous, spreading, healthy, and very productive. Wood 
smooth, light reddish brown. 



THE APPLE. 



105 



Fruit medhim to large, globular, a little flattened antl nar- 



rower towards the eye, sometimes oblong. Color liglit, waxen- 
Stalk short. 
Basin rather 



yellow, often with a bright vermilion cheek. 
Cavity generally large. Calyx usually closed. 




Belmont. 



deep, corrugated. Flesh yellowish, crisp, tender, juicy, some- 
times almost melting, of a mild agreeable flavor. Yery good. 
November to February. 



Ben Davis. 



New York Pippin. 
Victoria Pippin. 
Victoria Red, 
Red Pippin. 
Kentucky Pippin. 
Baltimore Red. 

do. Pippin. 

do. Red Streak, 



Carolina Red Streak. 
Funkerhouser, 
Robinson's Streak. 
Robinson's Red Streak. 
Hutchinson Pippin, 
Virginia Pippin. 
Kentucky Red Streak. 
Texan Red. 



Joe Allen, 

The origin of this apple is unknown ; supposed to have 
originated in Virginia or Kentucky, about the year 1800. J. 
S. Downer of Kentucky writes that old trees are there found 
from which suckers are taken in way of propagating. The 



106 THE APPLE. 

tree is very hardy, a free grower, with very dark reddish 
brown, slightly grayish young wood, forming an erect round 
head, bearing early and abundantly. In quality it is not 
first-rate, but from its early productiveness, habit of blooming 
late in Spring after late frosts, good size, fair even fruit, 
keeping and carrying well, it is very popular in the South- 
west and West. 

Fruit medium to large. Form roundish, truncated conical, 




Bcu Davis. 

often sides unequal. Color yellowish, almost entirely over- 
spread, splashed, and striped with two shades of red, and 
dotted sparsely with areole dots. Stalk medium, rather slen- 
der. Cavity narrow, deep, russeted. Calyx partially open. 
Basin rather large, deep, slightly corrugated. Flesh white, a 
little coarse, tender, moderately juicy, pleasant, subacid. 
Core medium to large. Good. December to March. 

Benoni. 

This excellent early apple originated on the farm of Mason 
Richards, of Dedham, Mass. The tree is of vigorous, upright 
habit; hardy and very productive alternate years; young 
wood light reddish brown. It is a valuable variety for mar- 
ket or table use. 

Fruit rather below medium size. Form roundish oblate 



THE APPLE. 107 

conical. Color pale yellow, shaded, striped, and marbled 
with dark crimson, and thinly sprinkled with light dots. 




Stalk short, slender. Cavity deep, slightly russeted. Calyx 
closed. Segments persistent, sometimes a little recurved. 




Bentiey's Sweet, 



108 THE APPLE. 

Basin abrupt, quite deep, somewhat uneven. Flesh yellow, 
juicy, tender, rich, pleasant, subacid, slightly aromatic. Core 
small. Yery good or best. August. 



Bentley's Sweet. 

Origin unknown. Supposed Virginia ; some say Belmont 
Co., Ohio. Tree moderately vigorous, hardy, good reg- 
ular bearer and keeper, valuable in the Southwest in rich 
soils. 

Fruit medium, roundish, flattened at ends, sometimes 
slightly oblique, and sometimes sides unequal, pale yellowish 
green, shaded with pale red and moderately sprinkled with 
light and brown dots. Stalk long, slender, curved. Cavity 
smooth, deep. Calyx large, closed, or partially open. Seg- 
ments medium length, erect, sometimes a little recurved. 
Basin large, deep, corrugated. Flesh fine, whitish yellow, 
compact, sweet, somewhat honeyed flavor. Core small. 
Very good. January to May. 




Bethlemite. 



Bethlemite. 



The origin of this fine apple is unknown. It was first 
brought to notice from the town of Bethlehem^ in Ohio, and is 
undoubtedly a seedling of the Newtowii Spitzenberg, which it 



THE APPLE. 



109 



much resembles. Tree an upright, strong, stocky, short- 
jointed grower, with young shoots, dull reddish brown, quite 
downy. A jjroductive bearer, the fruit keej^ing and carrying 
well ; very valuable for all purposes. 

Fruit, medium, oblate, inclining to conical, regular. Color 
pale yellow, striped, shaded and splashed with shades of light 
and dark red nearly over the whole surface, thin grayish tinge, 
and pretty thickly sprinkled with light and brown dots. Stalk 
rather short, slender. Cavity large, considerably russeted. 
Calyx open or partially closed. Segments large and generally 
erect. Basin large, and slightly corrugated. Flesh white, 
compact, crisp, juicy, rich, mild subacid, slightly aromatic. 
Core small. Yery good. December to March. 



Blenheim Pippin. 

Blenheim Pippin. 

Blenheim Orange, Woodstock Pippin. 

Bloomiag Orange. Northwick Pippin. 

Blenheim. Kempter's Pippin. 

Dutch Mignonne, erroneously. 

An old variety which originated in Oxfordshire, in Eng- 
land. Tree very strong and vigorous, spreading somewhat, 



110 



THE APPLE. 



drooping when in full bearing, and makes a large handsome 
tree in the orchard. It is late coming into bearing, but when 
fully established is a good regular bearer, and, in some local- 
ities, very productive. This Apple is a favorite in England, 
and succeeds well in most localities here in the Middle and 
Northern States, especially the latter. Young wood stout, 
reddish brown. 

Fruit large, often very large, roundish oblate, regularly 
formed. Skin dull orange, half covered or more with rich 
dull red, often mixed with russet, dotted and mottled with 
large yellow russet specks, some of which are areole. Stalk 
rather short, slender, curved, inserted in a large deep cavity, 
russeted, the russet sometimes extending in rays out on the 
fruit. Calyx large, open, segments large, of medium length, 
divided, partly curved. Basin broad, large, rather deep, 
slightly corrugated. Flesh white, a little coarse, at first firm, 
but becoming crisp, tender, juicy, with a rich brisk subacid 
flavor, slightly aromatic. Core small. Very good. Novem- 
ber to February. 




Blue Mountain. 

Blue Mountain. 
Front Apple or Forelle, Blauberger. 

Introduced by Wm. G. Wasing, of Tyrone, Pa., from the 



THE APPLE. 



Ill 



Blue Mountain. Tree liardy, a moderate or rather slow 
grower, forming a small round head, productive. An excel- 
lent Apple, retaining its juice and fine brisk flavor till spring. 
iToung shoots dark brown, slender. 

Fruit medium to large, roundish oblate, slightly irregular. 
Skin whitish, shaded and mottled with light red, numerous 
fine stripes and broken splashes of light bright red, and sprink- 
led with a few gray dots. Stalk rather short and small, in- 
serted in a medium cavity. Calyx small, closed. Segments 
short, basin medium corrugated. Flesh white, fine, tender, 
juicy, with a sprightly, delicate vinous flavor. Yery good. 
Core medium. November to March. 



BONUM. 

Magnum Bonum. 

Raised by Squire Kinney, Davidson Co., N. C. Tree up- 
right, spreading, hardy and vigorous, an early and abundant 
bearer. Yoimg shoots smooth reddish gray. 



Fruit medium, oblate, yellow, mostly shaded with deep 
crimson, and indistinct stripes and splashes of dark red, 
rather thinly sprinkled with pretty large light dots, a portion 
of them having a dark centre. Stalk rather long and slender. 
Cavity medium to large, often with a little green russet. 



Calyx closed. 



Segments rather Ion; 



and sometimes recurved. 



112 THE APPLE. 

Basin shallow, slightly corrugated. Flesh white, often stained 
next the skin, firm, tender, juicy, rich, mild, subacid. Core 
small. Very good. November to December. In the South, 
September to December. 

Brcttle Sweet. 

Origin unknown. Tree moderately vigorous, very pro- 
ductive. This valuable apple is little known ; in beauty and 
quality it may be classed as among the best, and deserves 
more attention. 




Brittle Sweet. 

Fruit medium, roundish, oblate, approaching conical. Color 
pale yellow, shaded, splashed and marbled over nearly the 
entire surface, with shades of light and dark crimson red, 
many small gray and white dots. Stalk rather short, slender. 
Cavity regular, broad, moderately deep. Calyx closed. Seg- 
ments small, short, erect. Basin small corrugated. Flesh 
yellowish, crisp, tender, juicy with a peculiar honeyed sweet, 
and slightly aromatic. Core rather large. Yery good. Octo- 
ber and November. 

Broad WELL. 
Broadwell Sweet. 
Originated with Jacob Broadwell, near Cincinnati, O. Ad 



THE APPLE, 



113 



extremely valuable sweet apple, either for the table or cook- 
ing. Tree vigorous, quite hardy, very spreading, irregidar, 
productive. Young shoots dull reddish brown, downy. 




Broadwell. 



Fruit medium, oblate, somewhat conic. Color clear bright 
yellow, brownish blush in the sun exposure, with carmine 
spots. Dots few, greenish, suflused beneath. Stalk rather 
short. Cavity broad, russeted. Calyx closed, with short 
segments. Basin abrupt, regular. Flesh whitish, tine, tender, 
juicy, rich, sweet. 



February. 



Core small. Very good. November to 



Buckingham. 



Queen. 

Fall Queen. 

Winter Queen. 

Kentucky Queen. 

Lexington Queen. 

Frankfort Queen. 

Ladies' Favorite of Tenn. 

Equinetely. 

Byer's. 

Ox-Eye of some in Ky. 

Bachelor. 

Merit. 



Blackburn. 

Henshaw. 

Sol. Carter. 

Winter Queen. 

Ne Plus intra. 

King. 

Byer's Red. 

Red Gloria Mundi of some. 

Red Horse of some. 

Garvis Seedling. 

Late Queen. 

Large Royal Pearmain of some. 



The origin of this Apple appears all unknown. It has 
been long grown in Virginia, Kentucky, and other South- 
8 



114 



THE APPLE. 



western States, and is there a profitable and popular variety, 
valuable either for market or table use. It matures often in 
November, but will keep into February. Tree hardy, healthy, 
vigorous, and productive, forming a round-headed spreading 
tree of medium size. Young shoots rather slender, dull 
reddish brown. 

Fruit medium to large. Form oblate, inclining to conic. 
Color greenish yellow, mostly covered, shaded, striped, and 
splashed with two shades of crimson or purplish red, many 



Buckingham. 

light brown dots. Stalk short. Cavity broad, deep, slightly 
russeted. Calyx closed, or half open. Segments to a point. 
Basin rather large, deep, slightly corrugated. Flesh yellow- 
ish, rather coarse, breaking, tender, juicy, mild, sprightly, 
subacid. Core small. Yery good to best. November to 
February. 

Canada Keinette. 



Canadian Reinette. 

Grosse Reinette d'Angleterre. 

Pomme du Caen. 

Reinette du Canada Blanche. 

Reinette Grosse du Canada. 

Reinette du Canada a Cortes, 

It is easy to see that the Canada Reinette is a popular and 



De Bretagne. 

Portugal. 

Januarea. 

Wahr Reinette. 

Praire Rambour Reinette. 



THE APPLE. 



115 



highly esteemed variety in Europe, by the great number of 
synonyms under which it is known. It is doubtful, notwith- 
standing its name, whether it is truly of Canadian origin, as 
Merlet, a French writer, describes the same fruit in the 17 th 
century, and some authors tliink it was first brought to this 
continent from Normandy, and carried back under its new 
name. At any rate, it is a very large and handsome fruit, a 
good bearer, and of excellent quality in all respects. Wher- 
ever grown in this country it sustains its foreign reputation, 




Canada Reinette. 



the tree being of vigorous habit, spreading, open, and pro- 
ductive. Young shoots clear reddish-brown, slightly downy. 

Fruit of the largest size, oblate conical, flattened ; rather 
irregular, with projecting ribs ; broad at the base, narrowing 
towards the eye, four inches in diameter, and three deep. 
Skin greenish-yellow, slightly washed with brown on the 
sunny side, sprinkled with dots and russet patches. Stalk 
short, inserted in a wide hollow. Calyx short and large, set 
in a rather deep, irregular basin. Flesh nearly white, rather 
firm, juicy, with a rich, lively, subacid flavor. Very good to 
best. Ripe in December, and, if picked early in autumn, it 
will keep till April. 

The Canada Reinette Grise is very much like the above, 
and may prove identical. 



116 



THE APPLE. 



Carolina Red June. 



Knight's Red June. 
Red June, 



Blush June. 
Georgia June. 



Wilson's June. 



Origin somewhat uncertain, supposed to be Carolina. Tree 
moderately vigorous, upright, an early and abundant bearer, 
much esteemed at the South and Southwest as their best 
early Apple, ripe a few days after Early Harvest, not equal 
to it in flavor, but more profitable as an orchard fruit ; but 
of late years disposed to spot and scab unless highly culti- 
vated or grown on new soils. 




Carolina Red June. 



Fruit medium or below, oval, irregular, inclining to conic. 
Skin smooth, nearly the whole surface shaded Avith deep red, 
and almost of a purplish hue on the sunny side, and covered 
with a light bloom. Stalk variable in length, inserted in a 
small narrow cavity. Calyx closed. Segments long, reflexed. 
Basin narrow, plaited. Flesh very white, tender, juicy, with 
a brisk subacid flavor. Core rather large. Very good.* 



* Carolina Striped June — (Carolina June). This is generally con- 
founded with the above, and is scarcely distinguishable except that, 
as it ripens, it becomes striped. 
other. 



One is doubtless a seedling from the 



THE APPLE. 



117 



Frank. 
Buckley. 



Chenango Strawberrt. 

Sherwood's Favorite. 
Strawberry. 
Lady Finger of some. 



Jackson Ajjple. 
Smyrna. 



Originated in the town of Lebanon, Madison Co., N. Y. 
It is an apple pleasant to tlie taste, and much esteemed as a 
table fruit wherever grown. Tree is vigorous, spreading, 
and very productive. Young wood light reddish brown, 
downy. 

Fruit medium, oblong conic or oblong truncated conic, in- 




Chenango Strawberry. 

distinctly ribbed. Color whitish, shaded, splashed and mot- 
tled with light and dark crimson over most of the surface, 
light dots. Stalk rather short, small. Cavity acute, some- 
what uneven. Calyx closed, or partially open. Segments 
erect. Basin rather large, abrupt, slightly corrugated. Flesh 
white, tender, juicy, peculiar mild, subacid. Core rather 
large. Very good. September and October. 

Cogswell. 
Cogswell Pearmain. 
This excellent Apple originated in the town of Griswold, 



118 



THE APPLE. 



near Norwich, Ct., on a farm which came into the possession 
of William Cogswell about the year 1798. The original tree 
was then a.bout forty or fifty years old. The fruit was first 
exhibited in 1816 or '18, before the Massachusetts Horticul- 
tural Society. 

It is an extremely valuable variety wherever grown, either 
for table or market purposes, a good keeper, and bears car- 
riage to market long distances without apparent injury. 
Tree a vigorous, upright, spreading grower, an abundant 
bearer of very regular, even-sized fruit. Young shoots dark 
reddish brown, somewhat downy. 




Cogswell. 

Fruit size above medium. Form roundish oblate, regular. 
Color rich yellow, nearly covered with red, marked and 
streaked with bright red, pretty thickly sprinkled with are- 
ole dots. Stalk short, rather slender. Cavity large, thinly 
russeted. Calyx small, nearly closed. Basin small, shallow. 
Flesh yellowish, fine-grained, tender, juicy, scarcely subacid, 
rich aromatic. Core small. Yery good to best. December 
to March. 



Cornell's Fancy. 

Cornell's Favorite. 

Originated on the farm of Gillam Cornell, Southampton 
Township, Bucks Co., Pa. Tree vigorous and healthy, an 



THE APPLE. 119 

upright, rather spreading grower — productive and a regular 
bearer. 

Fruit medium, roundish conical, slightly angular. Skin 
smooth whitish, shaded, splashed, striped and marbled with 




Cornell's Fancy. 

light and dark bright red, and thinly sprinkled with large 
light dots, a few being areole. Stalk rather long, slender, 
inserted in a large deep cavity. Calyx closed; segments 
rather long, recurved at the ends ; basin rather abrupt, deep, 
slightly furrowed. Flesh white, tender, juicy, with a lively, 
pleasant subacid flavor. Yery good. Core rather large. — 
September. 

Democrat. 

Vaxick. 

An Apple considerably grown in Tompkins Co., N. Y., the 
origin of which cannot be correctly traced. The trees are 
great bearers, fruit keeping well, and always meeting a ready 



120 



THE APPLE. 



sale in market. Tree an upright, good grower, annually pro- 
ductive. Young shoots reddish brown. 




Democrat. 

Fruit — size medium, or above ; form roundish conical, ob- 
scurely ribbed. Color pale whitish yellow, shaded, partially 
striped, and splashed nearly over the whole surface with light 
and dark crimson, and pretty thickly sprinkled with small 
light dots. Stalk medium, slender. Cavity large, deep, acute^ 
Calyx small, closed. Segments small and short to a point. 
Basin medium, rather deep, corrugated. Flesh white, some- 
times a little stained next the skin, very tender, juicy, mild, 
pleasant subacid. Very good. Core large. December to 
March. 



1 



DOMINE. 

English Rambo of some. Wells. Cheat. 

Hog-an. Striped R. I. Greening. Cliag Tight. 

English Red Streak. English Beauty of Pa. 

This Apple, .extensively planted in the orchards on the 
Hudson and west, so much resembles the E-ambo externally, 
that the two are often confounded together, and the outHne 



THE APPLE. 121 

of the latter fruit (see Rambo) may be taken as nearly a fac- 
simile of this. The Domine is, however, of a livelier color, 
and the flavor and season of the two fruits are very distinct, 
— the Rambo being rather a high-flavored early winter or au- 
tumn apple, while the Domine is a sprightly, juicy, long-keep- 
ing winter fruit. 

Fruit of medium size, flat. Skin lively greenish yellow in 
the shade, with stripes and splashes of bright red in the sun, 
and pretty large light russet and brown specks. Stalk long 
and slender, planted in a wide cavity and inclining to one 
side. Calyx small, in a broad basin, moderately sunk. Flesh 
white, exceedingly tender and juicy, with a sprightly pleasant. 




Domine. 

though not high flavor. Young wood of a smooth, lively 
light brown, and the trees are very hardy, and the most rapid 
growers and prodigious early bearers that we know — the 
branches being literally weighed down by the rope-like clus- 
ters of fruit. 

The Domine does not appear to be described by any foreign 
author. Coxe says that he received it from England, but the 
apple he describes and figures does not appear to be ours, and 
we have never met with it in any collection here. It is 
highly probable that this is a native fruit. It is excellent 
from December till April. 



122 the apple. 

Duchess of Oldenburgh. 
Smith's Beauty of Newark. New Brunswick. 

This handsome Russian Apple proves one of the most 
hardy and profitable varieties in cultivation, and especially 
in our northwestern sections. The tree is vigorous, forming 
a roundish, upright, spreading head, requiring little or no 
pruning, comes early into bearing, and producing abundantly 
a fruit of fair, even, and regular size, that, although not of 
the first quality, always commands a ready sale, as it is valu- 
able for market and cooking, and passably good for dessert. 
Young shoots smooth, reddish. 

Fruit medium size, regularly formed, oblate. Skin smooth, 
finely washed and streaked with red on a golden or yellow 
ground. Stalk short, medium size, inserted in a large deep 
cavity. Calyx pretty large and nearly closed, set in a wide, 
even hollow. There is a faint blue bloom on this fruit. The 
flesh whitish, crisp, juicy, sprightly subacid. Ripens early in 
September. 




Duchess of Oldenbiu^h. 



DUZENBURY. 



This valuable new Apple originated on the farm of Charles 
Duzenbury, Phillipstown, Putnam Co., N. Y. The tree is a 
vigorous grower, forming a handsome spreading head, pro- 
ducing abundantly a medium-sized, regular, uniform fruit, 



THE APPLE. 



123 



which keeps and retains its flavor until May. Young wood 
dark brownish red. 

Fruit medium; form roundish conical, truncated; color 
greenish yellow, shaded and rather obscurely splashed with 
dull red over nearly two-thirds its surface, and sprinkled with 




Dnzenbnry. 



a few gray and light dots. Stalk rather short. Cavity rather 
large and deep. Calyx closed. Segments medium, erect to a 
point. Basin rather abrupt, slightly corrugated. Flesh whit- 
ish yellow, crisp, tender, moderately juicy, very mild, and 
pleasant subacid, almost sweet. Core small. Very good. 
February to May. 

Dyer, or Pomme Eoyale. 



Golden Spice. 
White Spice. 
SmitMeld Spice. 
Mygatt's Bergamot, 
Beard Burden, 



Pirmeo's Favorite. 
Woodstock. 
Tompkins. 
Coe's Spice. 
Bidlripe. 



A popular dessert Apple, very sprightly, tender, and excel- 
lent. Tree a moderate grower, forming a round head ; an 
early and good bearer ; requires high cultivation to produce 
good fruit. Young wood grayish brown. It is supposed to 
be of French origin, and to have been brought to Rhode 
Island more than a hundred years ago. It was renamed 



124 THE APPLE. 

Dyer by the Massachusetts Horticultural Society, who sup- 
posed it to be a seedling of Mr. Dyer, of Rhode Island, but 
the old and familiar name of Pomme Hoy ale should be pre- 
ferred. 




Dyer, or Pomme Eoyale. 

!Fruit of medium size, roundish, pretty regularly formed. 
Skin smooth, pale greenish yellow, with a faint blush and a 
few dark specks on one side. Stalks about half an inch long, 
set in a smooth, round cavity. Calyx closed. Basin plaited, 
moderately deep. Core round, hollow. Flesh white, very 
tender and juicy ; flavor very mild and agreeable, aromatic, 
slightly subacid. Very good to best. September and October. 

Early Harvest. 

Prince's Harvest, or Early French Reinette, of Coxe. 
July Pippin, Pomme D' fite. 

Yellow Harvest. Tart Bough. 

Large White Juneating. Early French Reinette. 

July Early Pippin. Siaclair's Yellow. 

Prince's Early Lemon. 

An American Apple ; and taking into account its beauty, 
its excellent qualities for the dessert and for cooking, and its 
productiveness, we think it the finest early apple yet known. 
It begins to ripen about the first of July, and continues in 
use all that month. The smallest collection of apples should 
comprise this and the Red Astrachan. Tree moderately vig- 
orous, spreading. Young shoots reddish brown. 



THE APPLE. 



125 



Fruit medium size. Form roundish, often roundish oblate, 
medium size. Skin very smooth, Mdth a few. faint white dots' 
bright straw-coloi' when fully ripe. Stalk half to three-fourths 
of an inch long, rather slender, inserted in a hollow of moder- 




Early Harvest. 

ate depth. Calyx set in a shallow basin. Flesh very white, 
tender, and juicy, crisp, %vith a rich, sprightly subacid flavor. 
Very good to best. Core small. 

Early Joe. 

Origin, orchard of Heman Chapin, Ontario Co., N". Y. 
Tree of slow growth, productive, requires high culture for 
fair fruit. 

Fruit below medium, oblate, very slightly conic, smooth, 
yellowish, shaded and striped with red, and thickly sprinkled 
with greenish spots. Stalk of medium length, inserted in a 
large cavity surrounded by russet. Calyx closed. Basin 
moderate. Flesh whitish, tender, juicy, with a very agree- 
able vinous flavor. Best. Ripe middle of August to middle 
of September. 

There is a Luce's Early Joe which is distinct from this, 
being larger, and not as good quality. 

Early Strawberry. 
American Red Juneating. Red Juneating-. 

A beautiful variety, which is said to have originated in 



126 THE APPLE. 

the neighborhood of New York, and appears in the markets 
there from July till September. It is quite distinct from the 




Eaxly Joe. 

Early Red Margaret, which has no fragrance, and a short 

stem. 




Early Strawberry. 



THE APPLE. 



127 



Fruit roundish, narrowing tpwards the eye. Skin Smooth 
and fair, finely striped and stained with bright and dark red, 
on a yellowish white ground. Stalk an inch and a half long, 
rather slender and uneven, inserted in a deep cavity. Cal}^ 
rather small, in a shallow, narrow basin. Flesh white, slightly 
tinged with red next the skin, tender, subacid, and very 
sprightly and brisk in flavor, with an agreeable aroma. Very 
good. 

Egyptian Eusset. 

Bagby Russet. 

From Southern Illinois, origin unknown. This Apple is 
much esteemed where known for its rich, high flavor, and as 
a good keeper. Some think it the best of all the russets. 
The tree forms an upright, symmetrical, round head, with 
grayish reddish brown, somewhat downy young shoots. Pro- 
ductive. 




Egyptian Eusset. 



Fruit medium. Form roundish, approaching conical, 
slightly ribbed. Color golden yellow, netted and patched with 
russet over half or two-thirds of its surface, often with a cheek 
of crimson or fawn in the sun, and moderately sprinkled with 
brown dots. Stalk short and small." Cavity medium or nar- 
row. Calyx open or partially closed. Segments short. Basin 
medium. Flesh yellowish, tender, juicy, rich, slightly aro- 
matic, pleasant subacid. Very good. December to March. 



128 



THE APPLE. 



English Russet. 



Poughkeepsie Kusset. 



Po'keepsie Riisset. 



The English Russet is a valuable, long-keeping variety, ex- 
tensively cultivated, and well known by this name, but which 
we have not been able to identify with any English sort. It 
is not fit for use until February, and may be kept till July, 
which, together with its great productiveness and good flavor, 
renders it a very valuable market fruit. 

The trees grow very straight, and form upright heads, and 
the wood is smooth and of a reddish brown. 

Fruit of medium size, roundish, slightly conical, and very 




English Russet. 



regularly formed. Skin pale greenish yellow, about two-thirds 
covered with russet, which is thickest near the stalk. Calyx 
small, closed, and set in an even, round basin, of moderate 
depth. Stalk rather small, projecting even with the base, and 
pretty deeply inserted in a narrow, smooth cavity. Flesh yel- 
lowish white, firm, crisp, with a pleasant, mild, slightly sub- 
acid flavor. Good. January to May. 

The English Husset described by Warder is entirely dis- 
tinct, being, as he describes, large, globular, flattened, some- 
what one-sided. Surface uneven, green. In season from 
December to January. 



THE APPLE. 



120 



English Sweet. 



Ramsdell's Sweet. 
Ramsdell's Red Pumpkia Sweet. 
Ramsdell's Sweeting-. 
Randall's Red Winter. 



Red Pumpkin Sweet 

Hurlbut Sweet ? 
Aveiy Sweet. 



This old variety is esteemed where grown for the large 
crops which it bears, and as a showy sweet apple for market, 
and j^rofitable for stock feeding, as well as superior for cook- 
ing. The tree is very vigorous, grows remarkably straight 
and upright, comes early into bearing, and yields every year 
enormously. Young shoots clear reddish brown, slightly 
grayish. 




Englieh Sweet. 



Fruit of medium size, roundish, regularly shaped, and 
tapering slightly towards the eye, dark red, dotted with fawn- 
colored specks, and covered with a blue bloom. Flesh yellow- 
ish, very tender and mellow, unusually sweet and rich. Good 
to very good. In weight the apple is light. October to 
February. 

Esopus SpitzeI^burgh. 

.ffisopus Spitzenberg, Esopus Spitzenburg". 

True Spitzenbm-gh. 

The Esopus Switzenburgh is a handsome, truly delicious 

^ Apple, and is generally considered by all good judges equal to 
9 . . • - . 



130 



THE APPLE. 



the Newtown Pippin, and unsurpassed as a dessert fruit by 
any other variety. It originated at Esopus, a famous apple 
district, originally settled by the Low Dutch, on the Hudson. 
But throughout the whole of New York it is considered the 
first of apples. The tree has rather tender shoots, and when 
in bearing has long and hanging liinbs. 




Esopus Spitzenburgh. 



Fruit large, oblong, tapering roundly to the eye. Skm 
smooth, nearly covered with rich, lively red, dotted with dis- 
tinct yellowish russet dots. On the shaded side is a yellowish 
ground with streaks and broken stripes of red. Stalk rather 
long — three-fourths of an inch — and slender, projecting be- 
yond the base, and inserted in a wide cavity. Calyx small, 
and closed, set in a shallow basin, which is slightly furrowed. 
Flesh yellow, rather firm, crisp, juicy, with a delicous rich, 
brisk flavor. Best. Seeds in a hollow core. December to 
February. 



THE APPLE. 131 

EUSTIS. 

Ben Apple. 

Origin, on the farm of Francis Smith, South Reading, 
Mass. Tree a moderate grower, round-headed and very pro- 
ductive. 

Fruit rather large, roundish oblate, slightly conic, yellow. 




Eustis. 



striped and shaded with fine red, and sprinkled with green- 
ish dots. Stalk medium, inserted in a deep cavity, sur- 
rounded by russet. Calyx partially open. Basin narrow, 
rather deep. Flesh whitish, fine, crisp, mild, rich subacid. 
Very good. November to January. 

Evening Party. 

Origin, Berks Co., Pa. Tree vigorous, roundish, upright 
spreading, with slender branches, an early and abundant 
hearer alternate years. Young shoots dark grayish-brown, 
many small dots. The foliage hangs well to the tree, and the 
fruit should be allowed to remain on the tree till well ma- 
tured and colored. 

Fruit small or medium, oblate, sides often unequal, yellow, 



132 



THE APPLE. 



chiefly sliaded, splashed, and striped with red, becoming dark- 
red in the sun, pretty thickly studded with light dots, espe- 
cially near the calyx. Stalk short, inserted in a round, deep, 
acute cavity, sometimes russeted. Calyx closed. Basin 




Evening Party. 



rather large and even. Flesh juicy, whitish, tender, crisp, 
with a brisk saccharine, somewhat vinous, aromatic flavor, 
an excellent dessert fruit. Very good. December and Jan- 



EWALT. 



Bullock's Pippin of some. 



Ladies' Blush of some. 



Origin, Bedford Co., Pa. Tree vigorous, very upright, 
spreading a little when in full bearing; requii'es little or no 
pruning; an early, regular, and abundant bearer; valuable and 
popular in its locality on account of its size, beauty, early 
and regular bearing, especially for market and culinary uses. 
Young wood dark-brown. 

Fruit large to very large, roundish oblate, inclining to 
conic, sometimes obscurely ribbed ; skin smooth and fair, 
light yellow, shaded with bright rich red in the sun, and a 
few small brown dots. Stalk short and small, inserted in a 
large deep cavity, somewhat irregular. Calyx small, closed. 
Segments short to a point. Basin medium, slighty corrugated, 
sometimes slight prominences. Flesh white, tender, j uicy, at 
first acid, but becoming a pleasant, brisk subacid when fully 
ripe. Core medium. November — March. 



THE APPLE. 



133 




Ewalt. 



Fallawater. 



Falwalder. 

Fomwalder. 

Tulpehocken. 

Pfarrer Walter. 

Baltimore, erroneously. 

Pirn's Beauty of the West. 

Pound. 

Mountain Pippin. 

FaU de WaUdes. 

Brubacker. 

Fallawalder. 



Winter Blush. 

Green Mountain Pippin. 

Molly Whopper. 

Falder. 

Follen Walder. 

Fallen Wood. 

PoUy Walter. 

Farawalder. 

Pharawalder. 

Polly Wholloper. 



A favorite Appi« of Pennsylvania, of which State it is a 
native. Tree hardy, a strong grower, with stout, dark-brown 
shoots, spreading; requires little or no pruning; an annual 
bearer and productive. 

Fruit very large, globular, oblate, inclining to conic. Skin 
yellowish green, shaded with dull red, and sprinkled with 
large light and gray dots. Stalk very short, inserted in a 



134 THE APPLE. 



deep cavity. Calyx small and closed, set iii a slightly plaited 
basin. Flesh greenish white, rather coarse, juicy, crisp, 



Fallawater. 



rather tender, pleasant, subacid flavor. Good. November — 
February. 

Fall Orange. 

Orange Hogpen. Speckled. 

Holden Pippin. Red Cheek. Westbrook. 

Holden. ^Vhite Graft of Wis. New York BeUflower. 

Jones' Pippin. Long Island. White Newell. 

Origin, Holden, Mass. Tree hardy, a very strong, erect 
grower, forming a round head; very productive alternate 
years. 

Fruit medium or above, roundish, slightly conic, sometimes 
oblong conic ; skin greenish white, sometimes changing to yel- 
lowish white in exposed specimens and when fully ripe, 
often a shade of pale light red in the sun, and moderately 



THE APPLE. 135 

sprinkled with rather conspicuous brown or russet star- 
shaped dots. Stalk short and small, inserted in a narrow deep 
cavity, sometimes slightly russeted. Calyx closed or nearly so. 




Fall Orange. 

Basin medium, slightly corrugated. Flesh white, fine, tender, 
juicy, brisk subacid. Good to very good, core small. Oc- 
tober, November. 

Fall Pippin. 

York Pippin. Cathead, incorrectly. 

Pound Pippin. Philadelphia Pippin. 

American Fall. Pound Royal of some. 

Episcopal. New York Pippin. 

Golden Pippin, erroneously. Van Dyne of some. 

The Fall Pippin is, we think, decidedly an American va- 
riety. It is very probably a seedling raised in this country 
from the White Spanish jReinette, or the Holland pippin, 
both of which it so much resembles, and from which it, in 
fact, difters most strongly in the season of maturity. The 
Fall Pippin is a noble fruit, and is considered the first of 
autumn apples in the Middle States, where its beauty, largo 
size, and its delicious flavor for the table or for cooking 
render it very popular. 



136 



THE APPLE. 



The tree is a very vigorous, strong grower, spreading. 
Young shoots reddish brown. 

Fruit very large, roundish, generally a little flattened, pretty 
regular, sometimes with obscure ribs at the eye. Stalk rather 
long, three-fourths of an inch, projecting considerably beyond 
the fruit (which distinguishes it from the Holland Pippin), 
set in a rather small, shallow, round cavity. Calyx open. 




FaOl Pippin. 



not very large, rather deeply sunk in a round, narrow basin. 
Skin smooth, yellowish green, becoming a fine yellow, with 
often a tinge of brownish blush on one side, and with a few 
scattered dots. Flesh white, very tender and mellow, with a 
rich, aromatic flavor. Very good to best. October to De- 
cember. 



Sweet Wine. 
Ohio Wine. 



Fall Wine. 

Sharpens Spice. 
Uncle Sam's best. 



Musk Spice. 
Hower or House. 



Origin unknown, probably an old Eastern fruit called 
" Wine " or " Sweet Wine," but not now much cultivated 



THE APPLE. 137 

on account of the fruit being defective. In the rich "Western 
soils it thrives admirably, producing fine fruit, yet in a few 
localities they complain of its being knurly. Tree healthy, 
but of rather slender growth, bearing moderate crops annu- 
ally. 

Fruit above medium. Stem rather long, slender, in a broad, 
deep cavity, surrounded by clear waxen yellow. Calyx par- 




FaU Wine. 

tially closed in a broad, deep, corrugated basin. Skin striped 
and shaded with red, on a light ground, with numerous rus- 
set dots. Flesh yellowish, juicy, tender, with a rich, aromatic, 
very mild, subacid flavor, almost sweet. Yery good to best. 
September, October. 

Fameuse. 
Pomme de Neige. Sanguineus. Chimney. Snow. 

A very celebrated Canada fruit (probably an old French 
variety), which has its name from the snow-white color of 
its flesh, or, as some say, from the village from whence it 
was first taken to England. It is an excellent, productive 
autumn apple, and is especially valuable in northern lati- 
tudes. Tree moderately vigorous, round-headed, hardy, very 
productive alternate years. Young shoots reddish brown. 



138 THE APPLE. 

Fruit of medium size, roundish, somewhat jBattened. Skin 
with a ground of pale whitish yellow, mixed with faint streaks 
of pale red on the shady side, but marked with blotches and 
shoi-t stripes of darker red, and becoming a fine deep red in 
the sun. Stalk quite slender, half an inch long, planted in a 
narrow funnel-shaped cavity. Calyx small, closed, and set 
in a shallow, rather narrow basin. Flesh remarkably white, 
often stained, very tender, juicy, and with a slight perfume. 




Fameuse. 



Very good, almost best. Ripe in October and November. 
A regular bearer and a handsome dessert fruit. 

There is a variety under name of Striped Fameuse^ claimed 
to be distinct, the fruit being more striped and less highly 
colored. 

Family. 

McLoud's Family. 

A native of Georgia. Tree a fine regular grower and very 
productive. 

Fruit medium, oblate conical, yellowish, shaded, striped, 
and splashed with diill red over half or more of its surface, 
thickly sprinkled with large light dots. Stalk short and 
small. Cavity pretty large, slightly russeted. Calyx closed. 
Segments medium, partially recurved. Basin medium, a lit- 



THE APPLE. 130 

tie wrinkled. Flesh white, tender, juicy, mild, pleasant, 
subacid. Very good. August, September. At the South, 
July, August. 




Family. 



Fall Queen. 

Gros Pommier. Maryland Queen. 

Gros Pomier. Horse of some 

Haas. Hoss. 

Originated on the grounds of Gabriel Cerre many years 
since, adjoining the then village of St. Louis (now city), in 
Missouri. It was at first called Gros Pommier, but now 
generally Fall Queen or Haas, and we retain this, as it is 
most commonly used. It is very popular through most of 
the West and Southwest as a profitable market fruit, and for 
family use. Tree hardy, very vigorous, upright, forming a 
beautiful symmetric head — an early, annual, and abundant 
bearer. 

Fruit medium to large, oblate, slightly conical, angular or 
slightly ribbed ; skin smooth, pale greenish yellow, shaded 
nearly over the whole surface with light and dark red, and 
some rather obscure splashes and stripes, and a few light 
dots. Stalk short and small, inserted in a medium ca.vity, a 
little greenish. Calyx closed, basin medium or small, slight- 
ly corrugated. Flesh quite white, fine, often stained next. 



140 THE APPLE. 

the skin and sometimes through, the flesh, tender, very juicy, 
vinous, brisk subacid. Good to very good. Core medium 
or large. September, October. 




Fall Qneen. 



Fanny. 



Originated near Strasburgh, Lancaster Co., Pa., on the 
farm formerly owned by Jacob Beam. Tree vigorous, spread- 
ing, very productive. Young wood dark grayish brown, two 
shades darker than Red Astrachan, and grayish. 

Fruit large, roundish oblate, slightly conic, deep rich crim- 
son red, moderately sprinkled with light dots. Stalk short, 
small. Cavity large, deep. Calyx closed. Segments short. 
Flesh white, a little stained next the skin, tender, juicy, 
pleasant subacid. Very good. Core small. August. A 
new Apple of great promise as a market sort. 

Flake's Fall. 

Originated with the late Col. Flake, of Mercer, Pa., where w 

it is esteemed a valuable and profitable apple, either for ■ 

market or the table. Tree a moderate grower, rather upright, 
a good bearer. 



THE APPLE. 



141 




Fanny. 



Fruit large, form oblate, slightly conic. Color yellowish, 
overspread, shaded, striped, and splashed with light and dark 



Flake's FalL 



142 



THE APPLE. 



crimson, becoming very dark in the sun, tliickly spiinkled 
with light and russet dots, some with dark centre. Stalk very 
short, and rather stout. Cavity large, deep, russeted, the 
splashes and nettings extending outside. Calyx open, or par- 
tially closed. Segments large, to a point, and rather separated. 
Basin medium, uneven. Flesh white, tender, moderately 
juicy, mild subacid, peculiarly aromatic. Core small. Very 
good. October, November. 

Fourth of July. 

Siberian August. Tetofsky, erroneously. McAdow's June, 

Stewart's Nonpareil? August Apple. 

A German Apple, introduced by C. F. Jaeger, of Columbus, 
Ohio. Valuable mainly for its hardiness and early maturity 
as a cooking or market variety. Tree a strong and upright 
grower, forming a fine head. Young shoots long, dark reddish 
brown. 

Fruit medium or below, roundish oblate conical, slightly 
ribbed, whitish yellow, covered with a thin whitish bloom, 




Fourth of July. 



and striped and splashed with bright red, large light dots 
Stalk rather short and slender, often with bracts. Cavity 
medium, regular. Calyx closed. Segments rather long 
generally recurved. Basin small, slightly uneven. Flesh 
white, juicy, sprightly, brisk subacid. Good. Core small 



THE APPLE. 143 

July. In fruit this closely resembles the Tetofsky, but the 
color of the wood, habit of growth, and foliage of old trees 
render its distinctiveness plain. 

Pulton. 

A Western fruit, originated in the orchard or nursery of 
A. G. Downing, Canton, Fulton Co., 111., a vigorous grower, 
hardy, spreading, irregular, an annual and productive bearer. 
Young shoots slender, clear light reddish brown. 




Fulton. 



Fruit about medium, roundish oblate, light yellow, sprinkled 
with green or gray dots, having a blush on the sunny side. 
Stalk three-fourths of an inch, rather slender, inserted in a 
broad deep cavity. Calyx large, open. Segments small, 
recurved, in a pretty large basin. Flesh yellowish, juicy, 
tender, mild subacid, almost sweet. Yery good. Core small. 
November to February. 



Garden Royal. 

Originated on the farm of D. Bowker, Sudbury, Mass. 
Tree of moderate, very upright growth, forming a beautiful 
roundish, regular, even head, very productive. Young shoots 
dark dull reddish brown, slightly grayish or imperfect downy. 



144 



THE APPLE. 



Fruit medium or below. Form roundish oblate, very slightly 
conic. Color greenish yellow, shaded, striped, and splashed 




Garden Royal. 

with rich red, a little dull or grayish toward the stalk. 
Sprinkled with light and gray dots. Stalk medium, slender. 




Garden Swcot. 



THE APPLE. 



145 



Cavity deep, acute. Calyx open or partially closed. Segments 
sometimes a little recurved. Basin shallow, slightly uneven. 
Flesh yellow, very tender, juicy, rich, mild subacid, aromatic. 
Best. Core small. Last of August, September. 

Garden Sweet. 

A New England Apple. Tree hardy, thrifty, spreading, 
and very productive alternate years. Young shoots strong, 
light reddish brown, slightly downy. 

Fruit medium, roundish conic. Color yfellow, shaded and 
splashed with crimson nearly over the whole surface, many 
light and gray dots. Stalk rather short and small. Cavity 
acute. Calyx closed. Segments partially recurved. Basin 
large, abrupt, corrugated. Flesh yellowish white, tender, 
juicy, rich, sweet. Very good. Core medium. September 
and October. A valuable variety for cooking or stock feeding, 
continuing a long time in use. 




Geneva Pippin. 

Geneva Pippin. 

Winter Pippin of Grsneva. 

An Apple bearing the above local name was found growing 
in the garden of Mrs. Crittenden, Geneva, and is deserving 
of notice. The appearance of the tree and fruit is strikingly 
10 



14G THE APPLE. 

like that of the Fall Pippin, but is a late keeper, continuing 
in perfection until May. Young wood reddish brown, slightly 
downy. 

Fruit large, roundish oblate, fine yellow, with rarely a 
bronzed cheek, sparsely covered with gray dots. Stalk short 
and small, inserted in a narrow cavity. Calyx open. Seg- 
ments long. Basin open. Flesh yellow, tender, juicy, vi- 
nous. Very good or best. January to May. 

Golden Russet. 

English Golden Russet. English Golden. Russet Golden. 

This is an old English Apple described by Ronalds and 
Lindley as Golden Russet, and as that is its commonly 
accepted name in this country we have followed it. It is one 
of the popular Apples, succeeding in nearly all sections, and 
especially in rich Western soils. The tree is thrifty, vigor- 
ous, spreading, rather irregular, forming a bushy head. 




Golden Russet. 

Young shoots slender, dull reddish brown, slightly downy, 
with numerous small white dots. An early bearer and very 
productive. 

Fruit medium or below, roundish, or roundish oblate. 
Skin rough. Color yellow, mostly covered with dull russet, 
and having a bronzed cheek in the sun. Stalk short, small. 
Cavity medium, or rather deep. Calyx closed. Segments 



THE APPLE. 147 

rather long, often a little recurved. Basin broad, rather 
large, slightly corrugated. Flesh whitish yellow, fine-grained, 
rather compact, sprightly, mild subacid. Good to very good. 
December to March. 

Golden Russet, of Massachusetts. 

Origin unknown. Tree vigorous, upright, productive ; not 
an early bearer, but productive when it does come into beai> 
ing. Young shoots clear reddish brown. 

Fruit small to medium, roundish oblate, conic. Skin 
golden russet, with a sunny cheek. Stalk small and short, 




Golden Russet, of Massachusetts. 

inserted in a deep cavity. Calyx nearly closed. Segments 
small, recurved. Basin deep, round, and open. Flesh yel- 
lowish white, tender, rich, mild, sweet subacid. Yery good. 
January, April. 

There are many Golden Russets about the country, and it 
is difficult to identify them. This is from Massachusetts, 
and distinct from those grown in Xew York and West. 

Golden Sweet. 

Orange Sweeting. Early Golden Sweet. 

A celebrated Connecticut fruit. Tree very vigorous, spread- 
ing forming a tree of moderate size, hardy and very produc- 
tive. Young shoots reddish brown. 



i48 THE APPLE. 

Fruit above the mediiim size, roiindish, scarcely flattened, 
fair, and well formed ; when fully ripe, pale yellow or straw 
color. Stalk about an inch long, slender at its junction with 




Golden Sweet. 

the fruit. Calyx closed, and set in a basin of moderate 
depth. Flesh tender, sweet, rich, and excellent. Good to 
very good. August and September. A valuable sort for 
cooking, market, or stock feeding. 

Gravenstein. 
Grave SUje. 

A superb-looking German Apple, which originated at 
Gravenstein in Holstein, and is thought one of the finest 
apples of the North of Europe. It fully sustains its reputa- 
tion here, and is, unquestionably, a fruit of first-rate quality. 
Tree very vigorous, spreading, forming a large, broad head. 
Very productive. An early bearer. Young wood reddish 
brown. 

Fruit large, rather flattened, and a little one-sided or 
angular, broadest at the base. Stalk quite short and strong, 
deeply set. Calyx large, closed, in a wide, deep, rather 
irregular basin. Segments long, irregular, recurved. Skin 



THE APPLE. 149 

greenish yellow at first, but becoming bright yellow, and 
beautifully dashed and pencilled, and marbled with light and 
deep red and orange. Flesh tender and crisp, with a high- 




Grravenstein. 



flavoi-ed, somewhat aromatic taste. Yery good. September 
and October. A valuable apple for market or cookmg, suc- 
ceeding admirably wherever growm. 

Green Cheese. 

Green Crank. Yellow Crank, Southern G-reening-. 

Southern Golden Pippin. Winter Greening. Carolina Greening. 

Green Skin. Winter Cheese. Turner's Cheese. 

Greening. 

An old variety, grown largely in Kentucky and other 
Southern States. It has been extensively propagated by 
suckers, but the exact place of the original tree is unknown. 
Although not best in quality, it has so many good properties 
adapting it to the South and Southwest, that it is widely dis- 
seminated under the various synonyms given above. 

Tree moderately \'igorous, upright, and has the habit of 
blooming late, which gives it a special value. A good bearer 
and long keeper. Young shoots slender, grayish brown. 

Fruit medium, oblate, occasionally oblique, pale greenish 
yellow, moderately sprinkled with brown dots. Stalk short, 



150 THE APPLE. 

slender. Cavity large, deep, russeted. Calyx closed. Segments 
slightly recurved. Basin broad, deep, uneven. Flesh yel- 




Green Cheese. 



lowish white, tender, crisp, juicy, rich, sprightly subacid. 
Core small, compact. Yery good. November to March. 

Green Newtown Pippin. 

Hunt's Fine Green Pippin. Green Winter Pippin. 

Brooke's Pippin ? American Newtown Pippin. 

Newtown Pippin. Petersburgh Pippin. 

Hunt's Green Newtown Pippin. 

The Newtown Pippin stands at the head of all Apples, and 
is, when in perfection, acknowledged to be unrivalled in all the 
qualities which constitute a high-flavored dessert apple, to 
which it combines the quality of long keeping without the 
least shrivelling, retaining its high flavor to the last. It com- 
mands the highest price in Covent Garden Market, London. 
This variety is a native of Newtown, Long Island, and it 
requires a pretty strong, deep, warm soil to attain its full per- 
fection, and in the orchard it should be well manured every two 
or three years. The tree is of rather slender and slow growth, 
and even while young is always remarkable for its rough 
bark. 

Fruit of medium size, roundish, a little irregular in its out- 
line, caused by two or three obscure ribs on the sides — and 
broadest at the base, next the stalk ; about three inches in 



THE APPLE. 151 

diameter, and two and a half deep. Color dull green, becom- 
ing olive green when ripe, with a faint, dull brownish blush 
on one side, dotted with small gray specks, and with delicate 
russet rays around the stalk. Calyx quite small and closed, 
set in a narrow and shallow basin. Stalk half an inch long, 
rather slender, deeply sunk in a wide, funnel-shaped cavity. 
Flesh greenish white, very juicy, crisp, with a fine aroma, 
and an exceedingly high and delicious flavor. Best. When 




Green Newtown Pippin. 

the fruit is not grown on healthy trees, it is liable to be spot- 
ted with black spots. This is one of the finest keeping apples, 
and is in eating from December to May, but is in the 
finest perfection in March. 

This is entirely distinct from Yellow Newtown Pippin. 

Grimes' Golden Pippin. 

Grimes Golden. 

This valuable Apple originated many years since, on the 
farm of Thomas Grimes, Brooke Co., Va. In its native 
locality it is highly prized for the peculiar hardihood of the 
tree, withstanding uninjured the most severe winters, and 
never breaking in its limbs. Also for its uniform regular 
annual productiveness. 



152 



THE APPLE. 



Tree vigorous, hardy, upright spreading, very productive, 
branches with peculiar knobs at the base of each, connecting 
it with the main limbs. Young wood dark dull red brown, 
grayish. 




Grimes' Golden Pippin. 

Fruit medium, roundish oblate, slightly conical. Skin 
uneven. Color rich golden yellow, sprinkled moderately with 
small gi-ay and light dots. Stalk rather short and slender. 
Cavity rather deep, sometimes slightly russeted. Calyx closed 
or partly open. Basin abrupt, uneven. Flesh yellow, com- 
pact, crisp, tender, juicy, rich, sprightly, spicy subacid, pecu- 
liar aroma. Core rather small. Very good to best. December 
to March. 



Hall's Seedling. 



Haul. 

Hall's Red. 



Jenny Seedhng. 



Origin, on the grounds of Mr. Hall, Franklin Co., N. C. 
Tree of moderate growth, hardy, uj^right, with long, slender, 
reddish brown, gi-ayish branches, and remarkably firm wood.* 
The tree never attains a very large size ; is very productive 
alternate years, but being very small, is only valuable for 
home use, and is considered in North Carolina the best long- 
keeping dessert apple they cultivate. 

Fruit small, oblate, slightly conic. Skin smooth, tliick, 
mostly shaded with crimson, and covered with various colored 



THE APPLE. 



153 



dots. Stalk of mediuin length, slender, curved, inserted in a 
round, deep, open cavity. Calyx closed, generally in a small 




HalL 



uneven basin. Flesh yellowish, fine-grained, juicy, with a 
very rich, vinous, saccharine, aromatic flavor. Very good. 
December to April. 




Haskell Sweet, 



154 



THE APPLE. 



Haskell Sweet. 

Sassafras Sweet. 

Origin, farm of Deacon Haskell, Ipswich, Mass. Tree 
hardy, vigorous, spreading, regular in form, and very pro- 
ductive alternate years. Young wood light grayish brown. 

Fruit medium or above, oblate. Color pale yellow, some- 
times with a blush, and sometimes nettings of russet. Stalk 
short, inserted in a rather broad, deep cavity, often russeted. 
Calyx closed. Basin broad and large, of medium depth. 
Flesh yellowish, tender, juicy, very sweet, rich, aromatic. 
Yery good to best. September, October. 

Hatcher. 

Hatcher's Seedling. 

Originated on the farm of the late O. C. Hatcher, near 
Franklin, Conn. Tree an upright, thrifty, vigorous grower, 




Hatcher^s Seedling. 



not an early bearer, but produces good crops annually ; a late 
keeper, and one of the most popular apples in Middle Ten- 



THE APPLE. 155 

Fruit medium, roundish, inclining to conic, slightly angular. 
Skin very dark rich red, almost purplish, sprinkled with a 
few light dots. Stalk short and rather small, inserted in a 
medium cavity, often slightly russeted. Calyx open. Flesh 
yellow, fine, rather compact, jviicy, mild, pleasant, rich sub- 
acid, almost sweet. Very good. Core small. January, 
February. 

Hawley. 

Origin, Columbia Co., N. Y. Tree vigorous, spreading, 
and bears annually. 

Fruit large, roundish oblate conic. Skin fine yellow, some- 




Hawley 

what waxen or oily, and considerably dotted. Stalk short, 
inserted in a rather deep cavity. Calyx small, nearly closed, 
in a moderate, somewhat furrowed basin. Flesh whitish, 
very tender, juicy, rich, mild subacid. Ripe September. 

A fruit of very good quality, but as it soon decays, its value 
is thereby much depreciated. 

Hawthornden. 

White Hawthomden, 

A celebrated Scotch Apple, which originated at Hawthom- 
den, the birthplace of the poet Drummond. It resembles, 



156 THE APPLE. 

somewhat, our Maiden's Blush, but is inferior to that fruit 
in flavor. An early and excellent bearer, a handsome fruit, 
and good for cooking or drying, and profitable for market. 




Hawthomden. 

Tree vigorous, upright, spreading, and, when in bearing, 
somewhat pendulous. Young shoots very short-jointed, dull 
reddish brown. Buds prominent. 

Fruit rather above the medium size, pretty regularly formed, 
roundish, rather flattened. Skin very smooth, pale light yel- 
low, nearly white in the shade, with a fine blush where ex- 
posed to the sun. Flesh white, juicy, of a simple, pleasant 
flavor. Good. September. 

There is a New^ or winter Ilawthornden, the wood of which 
is brownish red, tree more robust, the fruit larger, and a longer 
keeper than the above. 

Hicks'. 
Buckra^i. 

Originated with Isaac Hicks, North Hempstead, L. I. Ti-ee 
an upright, strong grower, an early and abundant bearer. 
Young shoots stout, very shovt-jolnted, dark brown, fine 
downy. Buds broad, flat, prominent, especially at ends. 

Fruit medium or above, roundish, color pale greenish yel- 



THE APPLE. 157 



low, somewliat striped and splashed with crimson, thinly- 
sprinkled with light and gray dots. Stalk rather short. Cavr- 
ity deep, slightly russeted. Calyx closed. Segments short, 




Hicks. 



often a little recurved. Basin rather large and uneven. 
Flesh whitish, tender, moderately juicy, rich, sweet, slightly 
aromatic. Core rather large. Very good. August. A new 
Apple, of good promise. 

HiGBY Sweet. 
Lady Cheek Sweet. Ladies' Blush. 

Originated by Ezra Woodworth, of Williamsfield, Ashta- 
bula Co., Ohio. This is one of the most delicate of sweet 
Apples, valuable either for the table or market. Tree a 
thrifty, upright grower, an early and good bearer. Young 
shoots very short-jointed, moderately stout, dark rich reddish 
brown, with very few light specks. 

Fruit medium, roundish, slightly conical, sometimes oblique. 
Color light waxen yellow, shaded with fine clear rich red in 
the sun, thinly sprinkled with gray and light dots. Stalk 
short. Cavity acute, rather deep, sometimes a little russeted. 
Calyx closed. Segments short, erect. Basin narrow, deep, 



158 THE APPLE. 

uneven. Flesh white, very tender, juicy, sweet, excellent. 
Core small. Very good to best. November to January. 




Higby Sweet. 

HiGHTOP Sweet. 
Summer Sweet. Sweet June. 

Origin, Plymouth, Mass. An old variety, highly prized 
at the West. Growth upright, vigorous. Tree hardy, very 
productive, an early and abundant bearer, light reddish brown 
shoots. 

Fruit mediiun or below, roundish, regular. Skin very 
smooth. Color light yellow, partially covered with green 
dots. Stalk medium, inserted in a deep narrow cavity, sur- 
rounded by tliin russet. Calyx small, closed. Basin shal- 
low, slightly furrowed. Flesh yellowish, very sweet, not very 
juicy, but pleasant and rich. Yery good. August. 

Hog Island Sweet. 
Canada Sweet. Sweet Pippin. English Sweet, erroneously. 

Origin, Hog Island, adjoining Long Island. Tree vigorous 
and productive. Wood dark brown, slightly downy, short- 
iointed, valuable for family use and stock feeding. 

Fruit of medium size, oblate, yellow, striped with red, with 



THE APPLE. 159 

a bright crimson cheek. Stalk rather short, slender, inserted 
in a deep, abrupt cavity. Calyx closed, set in a broad basin 




Hightt^ Sweet. 



of moderate depth. Flesh yellow, juicy, crisp, tender, slight- 
ly aromatic, with a very sweet, rich, excellent flavor* Good 
to very good. September, October. 




H(^ Island Sweet. 



160 the apple. 

Holland Pippin. 
Reinette d'Hollande. Summer Pippin. 



Pie Apple, 



This and the Fall Pippin are frequently confounded together. 
They are indeed of the same origin. One of the strongest 
points of difference lies in their time of ripening. Tree hardy, 
vigorous, spreading. 

The Holland Pippin begins to fall from the tree and is fit 
for pies about the middle of August, and from that time to 
the first of November is one of the very best kitchen and 
market apples. 



Holland Pippin. 



Fruit very large, roundish, a little more square in outline 
than the Fall Pippin, and not so much flattened, though a 
good deal like it, a little narrowed next the eye. Stalk half 
an inch long, thick, deeply sunk. Calyx small, closed, moder- 
ately sunk in a slight plaited basin. Skin greenish yellow or 
pale green, becoming pale yellow when fully ripe, washed on 
one side with a little dull red or pale brown, with a few scat- 
tered, large, greenish dots. Good. 



the apple. 161 

Hoover. 
Wattaugtili. 
Raised by Mr. Hoover, of Edisto, South Carolina. It is 
pretty extensively disseminated and mucli favored where 
grown. The trees are quite distinct, having large foliage and 
retaining it until quite late into fall. It forms a beautiful 
upright spreading tree. Young shoots short-jointed, clear red- 
dish brown, slightly downy. 




Hoover. 

Fruit medium, roundish, sometimes roundish oblate, slight- 
ly oblique, yellowish, mostly overspread, splashed, and striped 
with two shades of dark rich red, often almost purplish red, 
some conspicuous light dots, and patches of russet. Stalk 
medium or rather long. Cavity large, thinly russeted. Calyx 
open. Basin slightly furrowed. Flesh fine, whitish, crisp, 
rather firm, tender, j uicy, rich subacid. Core small. Yery 
good. November to February. 

Horse Apple. 

Haas. Yellow Hoss. 

Summer Horse. Trippe's Horse, 

Origin supposed to be North Carolina. Tree hardy, vigor- 
ous, an annual, early and abundant bearer, valuable for dry- 
ing and culinary purposes. Young wood light reddish brown. 
11 



162 THE APPLE. 

Fruit large, roundish, yellow, sometimes tinged witli red, 
and small patches of russet. Flesh yellow, rather firm and 




Horse. 

coarse, tender, pleasant subacid. Good. Last of July and 
first of August. 

There is said to be another Horse Apple, ripening a month 
or more later ; we have not examined it. 

HUBBARDSTON NONSUCH. 
John May. Old Town Pippin. Hubbardston. 

A fine, large, early winter fruit, which originated in the 
town of Hubbardston, Mass. The tree is a vigorous grow- 
er, forming a handsome round head, and bears very large 
crops. Young shoots dull grayish brown, slightly downy. It 
is worthy of extensive orchard culture. 

Fruit large, roundish, much narrower near the eye. Skin 
smooth, striped ^ith splashes, and ii regular broken stripes of 
pale and bright red, which nearly cover a yellowish ground. 
The calyx open, and the stalk short, in a russeted hollow. 
Flesh yellow, juicy, and tender, with an agreeable mingling 
of sweetness and acidity in its flavor. Very good to best. 
October to January. 



THE APPLE. 



163 




Hubbardston Nonsuch. 

Hunt's Rusbet. 

Supposed to have originated with the Hunt family, of Con- 
cord, Mass., many years since. Tree hardy, moderate grower, 
upright, spreading when in bearing, an annual and good 
bearer. Young shoots light reddish brown, slightly grayish. 




Hunt's Russet. 



164 THE APPLE. 

Fruit medium, or below, roundish oblate, slightly conic. 
Color yellow, mostly covered with thin dull russet, with a 
blush of bright rich red in the sun, few brown dots. Stalk 
varying in length. Cavity large, deep, acute. Calyx par- 
tially open. Segments medium, a little reflexed. Basin 
medium, slightly corrugated. Flesh yellowish white, fine- 
grained, tender, juicy, rich, brisk subacid, slightly aromatic. 
Very good or best. Core compact. January to April. 



HURLBUT. 

Hurlbut Stripe. 

Origin, farm of General Leonard Hurlbut, Winchester, 
Conn. Tree very vigorous, and great bearer, but late coming 
into bearing. Young wood dark brownish red, slightly downy. 
Buds prominent. 




Hurlbut. 



Fruit medium, oblate, slightly conic, angular, regular. 
Skin pale yellow, shaded with red stripes, and splashed with 
darker red, and thinly sprinkled with light dots. Stalk short, 
rather slender, ro^erted in a broad deep cavity, surrounded 
by russet. Calyx closed. Basin rather shallow. Flesh 
white, crisp, tender, juicy, mild, sprightly subacid. Good to 
very good. Core small. October, December. 



the apple. 165 

Jefferis. 

Origin on the lands of Isaac Jefferis, ISTewlin Township, 
Chester Co., Pa. Growth moderate, spreading, very produc- 
tive. A fair and handsome fruit, of excellent quality, in use 
all of September. Young wood light reddish brown, smooth. 




Jefferis. 

Fruit medium, oblate, inclining to conic, yellow, shaded 
and splashed with crimson, and thickly covered with large 
whitish dots, sometimes slight russet. Stalk short and snSall, 
inserted in a rather large cavity. Calyx closed, set in a 
round open basin. Flesh yellowish white, tender, juicy, with 
a rich, mild, subacid flavor. Yery good. September. 

Jersey Sweeting. 
July Branch. 

Origin unknown. Tree moderately vigorous, forming a 
handsome round head ; an early bearer, and very j^roductive. 
Young wood dark reddish brown, downy. 

A very popular Apple in the Middle States, where it is 
not only highly valued for the dessert, but, owing to its sac- 
charine quality, it is also planted largely for the fattening 
of swine. 

Fruit medium size, roundish ovate, tapering to the eye. 
The calyx is small, closed, very slightly sunk, in a small 
plaited basin. Stalk half an inch long, in a rather narrow 
cavity. Skin thin, greenish yellow, washed and streaked, 
and often entirely covered with stripes of pale and dull red, 



166 THE APPLE. 

Flesh white, fine-grained, and exceedingly juicy, tender, 
sweet, and sprightly. Good to very good. Young wood 




Jersey Sweeting. 



stout, and short-jointed. This apple commences maturing 
about the last of August, and continues ripening till frost. 




Jewett's Fine Red. 



the apple. 167 

Jewett's Fine Red. 
Nodhead. 

Origin, HoUins, New Hampsliire. Tree of moderate 
growth, and productive, requires higli culture to produce fair 
fruit. 

Fruit medium, roundisli oblate or oblate, greenish white, 
striped, splashed, and shaded with crimson, some of the 
splashes almost purplish, having a dull grayish bloom. Stalk 
short, inserted in a broad, deep cavity. Calyx firmly closed, 
or half open, set in a small basin. Flesh white, fine, tender, 
juicy, very pleasant, sprightly, almost sweet. Good to very 
good. November to February. 

Jonathan. 

King Philip. Philip Rick. New Spitzenburgh. 

The Jonathan is a very beautiful dessert Apple, and its 
great beauty, good flavor, and productiveness in all soils, 
unite to recommend it to orchard planters. The original 




tree of this variety is growing on the farm of Mr. Philip 
Kick, of Kingston, New York. It was first described by the 
late Judge Buel, and named by him in compliment to Jona- 
than Hasbrouck, Esq., of the same place, who made known 



168 THE APPLE. 

the fruit to him. It succeeds wherever gro\vii, and proves 
one of the best in quality, and most profitable either for table 
or market. The tree is hardy, moderately vigorous, forming 
an upright spreading, round head, an early bearer, and very 
productive. Young shoots rather slender, slightly pendu- 
lous, grayish brown. 

Fruit of medium size, regularly formed, roundish conical, 
or tapering to the eye. Skin thin and smooth, the ground clear 
light yellow, nearly covered by lively red stripes, and deep- 
ening into brilliant or dark red in the sun. Stalk three- 
fourths of an inch long, rather slender, inserted in a deep, 
regular cavity. Calyx set in a deep, rather broad basin. 
Flesh white, rarely a little pinkish, very tender and juicy, 
with a mild, sprightly, vinous flavor. This fruit evidently 
belongs to the Spitzenburgh class. Best. November to 
March and May. 

Julian. 

Juling. Julien. 

An Apple of Southern ori^n. Tree moderately vigorous, 
spreading, very productive. Young shoots light reddish 
brown, somewhat grayish, many white dots. 




Fruit above medium, roundish, inclining to conic. Sides 
unequal. Color waxen whitish, striped, splashed, and mot- 
tled wdth rich red, moderately sprinkled with light dots, some 
having dark centres. Stalk short, small. Cavity deep, some- 
times russeted. Calyx small, closed. Segments long, slen- 



THE APPLE. 169 

der, slightly recurved. Basin deep, slightly corrugated. 
Flesh yellowish white, tender, juicy, pleasant subacid. Good 
to very good. July and August. 

Kentucky. 

Origin unknown, probably a local name — came from Ken- 
tucky many years since. Tree rather hardy, vigorous, form- 
ing a round spreading head ; an early and abundant bearer, 
excellent for cooking, and a fair eating apple, fully equal to 
Maiden's Blush. 




Kentucky. 

Fruit large and very uniform, roundish, slightly conical. 
Skin yellowish, marbled, shaded and rather obscurely splashed, 
and striped with red and a few light dots ; stalk short, in- 
serted in a narrow cavity. Calyx large, half open ; basin 
medium, a little uneven. Flesh half fine, yellowish, crisp, 
juicy, quite acid at first, but when fully ripe a pleasant brisk 
subacid. Yery good. September, October 

Keswick Codlin. 

A noted English cooking Apple, which may be gathered 
for tarts as early as the month of August, and continues in 



170 



THE APPLE. 



use till November. It is an early and a great beai'er, and a 
vigorous tree, and is one of the most profitable of orchard 
sorts for cooking or market. Tree very hardy, forming a 
large, regular, upright, spreading, round head. 




Keswick Codliu. 



Fruit a little above the middle size, rather conical, with a 
few obscure ribs. Stalk short and deeply set. Calyx rather 
large. Skin gi-eenish yellow, washed with a faint blush on 
one side. Flesh yellowish white, juicy, with a pleasant acid 
flavor. 



King of Tompkins County. 

King Apple. Toms Red. Tommy Red. 

Origin uncertain; said to have originated with Thomas 
Thacher, Warren Co., N. J. A valuable market fruit. Tree 
very vigorous, spreading, an abundant bearer annually. 



THE APPLE, 



171 



Young shoots very dark reddish brown, quite downy, es- 
pecially toward the ends. 

Fruit large, globular, inclining to conic, sometimes oblate, 
angular. Color yellowish, mostly shaded with red, striped 



King of Tompkins Coimty. 

and splashed with crimson. Stalk rather stout and short, 
inserted in a large, somewhat irregular cavity. Calyx small 
and closed, set in a medium, slightly corrugated basin. Flesh 
yellowish, rather coarse, juicy, tender, with an exceedingly 
agreeable, rich, vinous flavor, delightfully aromatic. Very 
good to best. December to March. 



Kinnaird's Choice. 

Originated on the farm of the late Michael Kinnaird, of 
Franklin, Tenn. Tree a thrifty, \dgorous gi'ower, not very 
upright or regular — similar to winesap, an early and an 
annual bearer, but produces heavier crops alternate years. 

Fruit medium, oblate, inclining to conic, slightly angular or 
obscurely ribbed, sides sometimes unequal, skin yellow, al- 



172 THE APPLE. 

most covered with dark rich red, many small light dots to- 
wards the crown, and larger ones and less number near the 
base. Stalk short, small, inserted in a wide deep cavity, some- 




Kinnaird'a Choice. 



times by a lip, russeted. Calyx closed ; basin large, deep, fur- 
rowed. Flesh yellowish, half fine, crisp, tender, juicy, mild, 
rich, subacid, slightly aromatic. Very good. Core small. 
January. 

Klaproth. 

This beautiful Apple, a native of Lancaster Co., Pa. (on 
the farm of Mr. Brennaman), was brought into notice by Dr. 
J. K. Eshleman, of Downington, Pa., and promises to be an 
excellent fruit, especially for market purposes. It bears car- 
riage remarkably well ; a most prolific bearer and vigorous 
grower. We give the Dr.'s description. Young wood 
very grayish dull reddish brown. Size medium, form oblate. 
Skin greenish yellow, streaked and stained with red, deepen- 
ed on the sunny side, dotted all over with light specks, and 
occasional russet spots near the stalk, which is short and in- 
serted in a smooth deep cavity. Calyx small and closed. 
Segments reflexed, set in a wide, regular, and well-formed 



THE APPLE. 



173 



basin. Flesh white, very crisp, juicy, tender, and pleasant 
subacid flavor, and until quite ripe acid predominates. Very 
good. August to October. 




Api. Api Petit. 

Pomme d'Api Rouge . Petit Api Roug-e. 



Pomme Rose. 
Gros Api Rouge. 



An exquisite little dessert fruit, the pretty size and beau- 
tiful color of which render it a universal favorite ; as it is a 




Lady Apple. 



great bearer, it is also a profitable sort for the orchardist, 
bringing the highest price of any fancy apple in the market. 
It is an old French variety, and is nearly always known abroad 



174 THE APPLE. 

by the name of Api ; but the name of Lady Apple has become 
too universal here to change it now. No amateur's collection 
should be without it. 

Fruit quite small, but regularly formed and flat. Skin 
smooth and glossy, with a brilliant deep red cheek, contrast- 
ing with a lively lemon yellow ground. Stalk of medium 
length, and deeply inserted. Calyx small, sunk in a basin 
with small plaits. Flesh white, crisp, tender, and juicy, with 
a pleasant flavor. The tree has upright, almost black shoots, 
with small leaves ; forms a very upright, small head, and 
bears its fruit in bunches. The latter is very hardy, and 
may be left on the tree till severe frosts. The Lady Apple is 
in use from December to May. 

The Api Noir, or Black Lady Apple^ differs from the fore- 
going sort only in the color, which is nearly black. In shape, 
size, season, and flavor, it is nearly the same. It is, from its 
unusually dark hue, a singular and interesting fruit — poor 
flavor. 

The true Api Etoile, or Star Lady Apple^ figured and de- 
scribed by Poiteau, in the Pomologie francjaise, is another very 
distinct variety ; the fruit is of the same general character, 
but having five prominent angles, which give it the form of 
a star. This variety is rather scarce, the common Lady ApjDle 
being frequently sent out for it by French nurserymen. It 
keeps until quite late in the spring, when its flavor becomes 
excellent, though in winter it is rather dry. The growth of 
the tree resembles that of the other Apis. 

The A pi Gros, or Large Lady Apple, is of a similar habit 
in growth of the tree to the true Lady Apple, the fruit a 
trifle larger, more roundish, less brightly colored, and quite 
inferior in quality. 

The Api Gros Pomme de Rose, or Rose-colored Lady 
Apple, is also another variety, with fruit of medium size, 
roundish, pale yellow, washed with bright rosy red. Flesh 
yellowish white, fine-grained, juicy, crisp, aromatic. 



Lady's Sweet 
Pommeroy. Lady's Sweeting. Roa Yon. Ladies' Sweet. 

We consider this one of the finest winter sweet Apples foi 
the dessert yet known or cuH,ivated in this country, 

Its handsome appearance, delightful perfume, sprightly 
flavor, and the long time which it remains in perfection, 
render it universally admired wherever it is known, and no 
garden should be without it. It is a native of this neigh- 
borhood. The wood is not very strong, but it grows thriftily, 



THE APPLE. 175 

and bears very abundantly, making a round spreading head. 
Young shoots reddish brown, downy. Buds small. 

Fruit large, roundish ovate, narrowing pretty rapidly to 
the eye. Skin very smooth, nearly covered with red in the 
sun, but pale yellowish green in the shade, with broken 
stripes of pale red. The red is sprinkled with well-marked 
yellowish gi-ay dots, and covered, when first gathered, with a 
thin white bloom. There is also generally a faint marbling 
of cloudy white over the red, on the shady side of the fruit, 




Lady's Sweet. 



and rays of the same around the stalk. Calyx quite small, 
set in a narrow, shallow, plaited basin. Stalk half an inch 
long, in a shallow cavity. Flesh greenish white, exceedingly 
tender, juicy, and crisp, with a delicious, sprightly, agreeably 
perfumed flavor. Yery good or best. Keeps without shriv- 
elling, or losing its flavor, till May. 

Landon. 

Origin uncertain, found on the farm of Buel Landon, 
Grand Isle, Yt., and by him introduced to notice. Tree 



176 THE APPLE. 

vigorous, with low spreading branches, and bears moderately 
every year. 

Fruit medium, roundish, inclining to oblate. Color yel- 
low, mottled and shaded with red or deep crimson, obscurely 
splashed and striped, and covered with numerous light and 




Landon. 



brown dots. Stalk short. Cavity large, surrounded by rus- 
set. Calyx open, basin corrugated and shallow. Flesh yel- 
lowish, firm, crisp, juicy, with a rich, mild subacid flavor, 
aromatic. Yery good. February to May. 

Large Yellow Bough. 

Early Sweet Bough. Sweet Harvest. Bough. 

August Sweet. Washdngton, incorrectly. Sweet Bough, 

A native Apple, ripening in harvest-time, and one of the 
first quality, only second as a dessert fruit to the Early Har- 
vest. It is not so much esteemed for the kitchen as the lat- 
ter, as it is too sweet for pies and sauce, but it is generally 
much admired for the table, and is worthy of a place in every 
collection. 

Fruit above the middle size, and oblong ovate in form. 
Skin smooth, pale greenish yellow. Stalk rather long, and 



THE APPLE. 177 

the eye narrow and deep. Flesh white, very tender and crisp 
when fully ripe, and with a rich, sweet, sprightly flavor. 
Ripens from the middle of July to the tenth of August. 




Large Yellow Bough. 

Tree moderately vigorous, bears abundantly, and forms a 
round head. Young shoots grayish brown, very slightly 
downy. 

Late Strawberry. 
Autumn Strawberry. 

Origin, Aurora, N. Y., on lands formerly owned by Judge 
Phelps. Tree vigorous, upright, spreading, hardy. Young 
wood smooth, reddish brown, a regular annual bearer after it 
is established. 

Fruit medium, roundish oblate, inclining to conic, some- 
times obscurely ribbed. Color whitish, striped and splashed 
with light and dark red, and often covered with a thin bloom. 
Stalk rather long, slender, curved. Cavity large, deep, slightly 
russeted. Basin abrupt, corrugated. Flesh yellowish white, 
tender, juicy, pleasant vinous, subacid. Very good. October, 
December. 

12 



178 



THE APPLE. 




Late Strawberry. 

Lawyer. 

This beautiful apple is said to have originated on the farm 
now owned by Henry Burichter, near Parkville, Missouri. 




Lavrv'er. 



THE APPLE. 179 

Specimens received from A. M. Lawver, of Cobden, Illinois, 
were very handsome, good size and good quality, and its 
showy appearance and late keeping will make it sought after 
as a market fruit. 

Fruit large, roundish oblate to oblate, regular. Skin en- 
tirely covered with light and dark rich red or crimson, in- 
clining to purplish in the sun, some specimens of a light 
crimson or carmine, mixed with a thin grayish bloom, and 
many small light and gray dots. Stalk of medium length, 
slender, inserted in a large, deep, regular cavity. Calyx 
small, closed ; basin medium, slightly plaited. Flesh yellow- 
ish, half fine, rather compact, crisp, tender, juicy, mild sub- 
acid. Good to very good. Core large. January, May. 



Ledge Sweet. 

Portsmouth Sweet. 

Origin, Portsmouth, N. H. Tree vigorous, spreading, pro- 
ductive, regular bearer. 

Fruit medium, oblate, skin pale, whitish yellow, thinly 




Ledge Sweet, 



shaded with red, splashed and striped with dark red, thinly 
sprinkled with light and gray dots. Stalk very short, stout. 



180 



THE APPLE. 



Cavity broad, not deep. Calyx closed. Segments short. 
Basin medium, slightly corrugated. Flesh yellowish, a little 
coarse, tender, juicy, mild, half sweet, pleasant. Core small. 
Good or very good. December to March. 



Greasy Pippin. 
Golden Pippin of some. 



Lowell. 

Queen Anne. Michigan Golden. 

Orange, Tallow Apple. 

Pound Royal of some. Risley. 

Origin unknown. Tree hardy, vigorous, forming a beau- 
tiful round head, productive, an early and annual bearer. 
A good fall Apple for culinary uses and for market. Young 
wood reddish brown. 




Lowell. 



Fruit large, roundish, skin light, bright waxen yellow, 
oily, many light dots. Stalk of medium length. Cavity 
deep, uneven. Basin deep, abrupt, and furrowed. Calyx 
closed. Flesh yellowish white, with a brisk, rich, rather acid 
flavor. Good to very good. September, October. 



THE APPLE. 



181 



McAfee's Nonsuch. 



McAfee. 

McAfee's Red. 

Striped Peannain. 

Snorter. 

Nonsuch. 

Teeke. 

Gray's Keeper. 

Park's Keeper. 

Wyandotte. 

Gray Apple. 

Indian. 

Hubbardston Nonsuch, 



Winter Peannain. 
Large Striped Winter Peannain. 
Striped Winter Pearmain. 
Large Striped PearmaLa. 
Storrs' Wine. 
Missouri Superior. 
Striped Sweet Pippin. 
New Missouri. 
Valandingham's Wine, 
White Crow. 

Ladies' Favorite of some, 
erroneously. 



An old variety which originated in the orchard of George 
McAfee, near Harodsburg, Mercer Co., Kentucky. We are 
indebted to Dr. Wm. M. Howsley, of Leavenworth, Kansas, 




McAfee's Nonsuch. 



for its history, origin, etc. Tree very vigorous, forming a 
round spreading head. It does not come early into bearing, 
but is very productive when it attains some age. It is con- 
siderably grown through the West, under the names of StrijDed 
Winter Pearmain and Striped Sweet Pippin ; also more or 



182 THE APPLE. 

less by the signs, as named above. It is valued in most local- 
ities as one of the best of its season. 

Fruit medium to large, roundish oblate, inclining to conic. 
Skin yellow, strijjed, splashed, and marbled with light and 
dark bright red nearly over the whole surface, yet showing 
the yellow ground all through, thickly sj)rinkled with large 
and small light dots, some areole. Stalk short to long, slen- 
der, inserted in a large deep cavity, often thinly russeted. 
Calyx small, closed ; basin rather small, slightly plaited. 
Flesh yellow, half fine, crisp, tender, juicy, rich, mild subacid, 
almost sweet, slightly aromatic. Very good. Core medium. 
October, February. 

McLellan 

Martin. 

Origin, Woodstock, Conn. Tree thrifty, upright, very 
productive, annual bearer, and handsome. Young shoots 
dull grayish reddish brown, slightly downy 




McLellan. 

Fruit medium or above, roundish oblate, slightly conic, very 
regular, and fair. Color yellow, mostly striped, marbled, and 
splashed with red. Stalk short, inserted in a rather deep 
cavity. Calyx small, nearly closed. Basin moderate, slightly 
uneven. Flesh white, very tender, juicy, with a fine vinous 
flavor, almost saccharine. Very good. December to March. 



the apple. 
Maiden's Blush. 



183 



A remarkably beautiful Apple, a native of New Jersey, 
and first described by Coxe. It begins to ripen about the 
20tli of August, and continues until the last of October. It 
has all the beauty of color of the pretty little Lady Apple, 
and is much cultivated and admired, both for the table and 
for cooking. It is also very highly esteemed for drying. 




Maiden's Blush. 



This variety forms a handsome, rapid-growing tree, with a 
fine spreading head, and bears large crops. It is very valu- 
able as a profitable market sort. 

Fruit of medium size, oblate, very regularly shaped, and a 
little narrower towards the eye. Skin smooth, with a deK- 
cate waxen appearance, pale lemon yellow in the shade, with 
a brilliant crimson cheek next the sun, the two colors often 
joining in brilliant red. Stalk short, planted in a rather 
wide deep hollow. Basin moderately depressed. Calyx 
closed. Flesh white, tender, sprightly, pleasant subacid. 
Good. 

Major. 

Chillisquage. 

Originated with Major Samuel McMahon, Northumberland 
Co., Pa. This is a showy market Apple of really excellent 



184 



THE APPLE. 



quality. Tlie tree is a rapid and vigorous grower, with rather 
irregular, upright, spreading shoots, reddish brown, slightly- 
grayish. 




Major. 



Fruit large. Form roundish, often oblate, slightly inclining 
to conic. Sides sometimes unequal. Color gi-eenish, shaded 
and rather obscurely striped and splashed with deep red, 
many light russet gray dots. Stalk short. Cavity deep. 
Calyx large, with stiff, short segments. Basin large, broad, 
and furrowed. Flesh yellowish, rather firm, crisp, juicy, rich 
subacid. Core small. Very good. November to April. 



Patton, 

Sam Wiagard. 



Mangum. 

FaU Cheese of Va. 

GuUy. 

Carter's Winter. 

Alabama Pearmain ? Maxfield. 

Cheese. Johnston's Favorite. 

Carter of Ala. Blakely. 

A Southern variety of uncertain origin. It is extensively 
cultivated South, where it is counted as one of the most 
desirable and reliable apples. Tree a good, fair grower, with 



THE APPLE. 185 

young shoots of a grayish brown, very productive. An an- 
nual bearer. 

Fruit medium, oblate, slightly conic, yellowish, striped and 
mostly shaded with red, thickly sprinkled with whitish and 




Mangum. 

bronze dots. Stalk short and small, inserted in a broad cav- 
ity surrounded by russet. Calyx partially closed. Basin 
slightly corrugated. Flesh yellow, very tender, juicy, mild 
subacid. Very good to best. October, November. 

Manomet. 
Horse Block. Manomet Sweet. 

Origin, on the Holbrook Farm, near Plymouth, Mass. 
Tree vigorous, with a round, rather spreading head, an early 
bearer,* and productive. Young shoots dark reddish brown. 
This is one of the finest of sweet apples, esteemed highly 
wherever grown: 

Fruit medium, roundish oblate ; skin fine yellow, with a 
richly shaded cheek, sometimes nearly covering the whole 
surface, and sprinkled with a few light and gray dots. Stalk 
rather slender, inserted in a shallow cavity, slightly sur- 
rounded by russet. Calyx closed. Basin rather large, deep, 
corrugated. Flesh tender, juicy, sweet, and rich. Very good. 
Core small. August, September. 



186 



THE APPLE. 



I 




Manomet. 

Marston's Red Winter. 

Origin, Greenland, N. H. Tree hardy, of moderate growth, 
-spreading. Young shoots reddish brown, slightly downy. 




Marston'3 Red Winter. 



THE APPLE. 187 

Great bearer every other year and moderate crops alternate 
ones. 

Fruit medmm or below, roundish conic. Stalk rather 
slender, in a narrow, deep, slightly russeted cavity — some- 
times with a lip. Calyx partially closed. Segments long, in 
a deep corrugated basin. Color whitish yellow, shaded, rather 
obscurely splashed, and striped with bright red and crimson, 
thickly sprinkled with minute dots. Flesh whitish yellow, 
very juicy, tender, sprightly subacid. Good to very good. 
December to March. 



Mason's Stranger. 

Mason's Pippin. Izzard. Old Field. 

Originated on the land of Dr. George Mason, Greenville 
Co., Virginia. Tree of vigorous growth, having a well-formed 
head, very symmetric ; a very productive, late-keeping variety, 
and much prized in the vicinity of its origin. 




Mason's Stranger. 

Fruit nearly of medium size, oblate; skin smooth and 
waxen-like, bright yellow, sometimes a shade of pale light 
red, and a few brownish dots. Stalk short, small, inserted in 
a large cavity, thinly russeted. Calyx open, basin quite 
large, deep, smooth. Flesh whitish, line, compact, crisp, juicy, 
mild subacid, somewhat spicy, inclining to sweet. Very good. 
Core small. 



188 



the apple. 
Maverack's Sweet. 



Raised by Dr. Maverack, Pendleton District, S. 0. Tree 
vigorous, upright, spreading, sometimes irregular ; an early 
and good bearer. Young shoots reddish grayish brown, 
slightly downy. 




Maverack's Sweet. 



Fruit large, roundish oblate, yellow, mostly shaded ^vith 
rich deep red, and sprinkled with gray dots. Stalk short, 
inserted in an open cavity. Calyx open, set in a deep corru- 
gated basin. Flesh yellowish, rather coarse-grained, breaking, 
tender, rich, sweet. Good to very good. Core small. No- 
vember to Febriiary. A valuable sweet apple for market or 
cooking. 

Melon. 

Norton's IVIelon. Watermelon. 

Origin, orchard of Heman Cliapin, East Bloomfield, N. Y. 
Tree upright, compact, round head, of rather slow growth 
while young, very productive alternate years. Young shoots 
dull grayish reddish brown. One of the best and most valua- 



THE APPLE. 189 

ble sorts for the dessert ; a little too tender for shipping long 
distances. 

Fruit medium or above. Form roundish oblate, slightly 
conic, obscure ribs towards apex. Color pale yellow, nearly 
covered with light crimson, splashed, striped, and mottled 




Melon. 



with carmine, some traces of russet, and moderately sprinkled 
with light and brown dots. Stalk medium, slender. CaAdty 
large, deep, regular, often considerably russeted. Calyx par- 
tially closed. Segments medium, erect, sometimes a little 
recurved. Basin rather abrupt, slightly corrugated. Flesh 
white, very tender, juicy, refreshing, lively vinous subacid. 
Core small. Best. November to March. 

Mexico. 

Origin, Canterbury, Conn. Tree of moderate growth, 
spreading, productive, hardy. Young shoots dull grayish 
brown, downy. 

Fruit medium, roundish oblate, crimson, striped, splashed, 
and shaded with very dark red, a little yellow in the shade, 
with a few large light dots. Stalk medium length. Cavity 
broad, shallow, russeted. Calyx closed in a narrow basin. 
Flesh whitish, stained with red, tender, rather j uicy, pleasant 



190 



THE APPLE. 




subacid. 
October. 



Mozioo. 

Good to very good. Core small. 



September, 




Minister. 



THE APPLE. 



191 



Minister. 

A New England variety, introduced to notice by the late 
K. Manning. It originated on the farm of Mr. Saunders, 
Rowley, Mass. Tree moderately vigorous, upright spreading, 
very productive. Young shoots dark reddish brown. 

Fruit large, oblong, tapering to the eye, around which are 
a few furrows — and resembling the Yellow Belle-Fleur in 
outline. Skin striped and splashed near the stalk, with 
bright red on a greenish yellow ground. Stalk an inch long, 
slender, curved to one side, and pretty deeply inserted. 
Calyx small, closed, inserted in a very narrow plaited or fur- 
rowed basin. Flesh yellowish white, very tender, with a 
somewhat acid, but very agreeable flavor. Good to very 
good. Core large and open. October to February. 



Monmouth Pippin. 

Bed Cheek Pippin. 

A native of Monmouth Co., N. J., of moderate upright 
growth, and productive. Young shoots dark olive. 




Monmouth Pippin. 



Fruit large, oblate, a little inclining to conic, obscurely 
five-angled, slightly flattened at base and crown. Color pale 



192 



THE APPLE 



yellow, with a beautiful warm cheek, and numerous russet 
dots. Stalk rather short, inserted in a large, slightly rus- 
seted cavity. Calyx partially closed. Basin deep, abrupt, 
and corrugated. Flesh juicy, fine, brisk, aromatic subacid. 
Yery good to best. November to March. 

Monte Bello. 

Originated with Matthew Gray, at Riverside, Monte Bello 
Township, Illinois. Tree rather upright, moderately vigor- 
ous, healthy, an annual bearer and very productive. A. C. 
Hammond, from whom specimens were received, writes that 
he considers it an apple of gieat promise, fruit always fair 
and productive. 

Fruit above medium, oblate, regular. Skin pale yellow, 




Monte Bello. 

shaded and mottled with light red, splashed and striped with 
dark rich red over the whole surface, and a few large light 
dots. Stalk very short, small, inserted in a large broad 
cavity, russeted. Calyx small, nearly closed ; basin large, 
deep, smooth. Flesh quite white, often a little stained next 
the skin, fine, very tender, juicy, mild subacid, vinous. Very 
good. Core small or medium. September, November. 



Mote's Sweet. 

Originated on the property of L. S. Mote, Miami Co., Ohio. 
A valuable, but as yet comparatively new Apple. Tree vig- 



THE APPLE. 



]93 



orous, upright spreading, productive. Young shoots light 
reddish brown, downy. 

Fruit large. Form roundish, somewhat roundish oblate 
conic. Color pale whitish yellow, with a tinge of red in the 
sun, and moderately sprinkled with gray dots. Stalk medi- 




Mote's Sweet. 



um, slender. Cavity large, deep. Calyx closed or partially 
open. Segments short, erect. Basin medium, uneven. 
Flesh yellowish, tender, moderately juicy, rich honeyed sweet. 
Very good. Core small. September, October. 



Mother. 

Queen Anne. Gardener's Apple. 

Origin, Bolton, Mass. Tree moderately vigorous, upright 
spreading, and productive. Young shoots grayish brown, 
downy. One of the best of Apples for the dessert, rather 
too tender for shipment. 

Fruit medium. Form roundish, slightly conical. Color 

yellow, almost entirely overspread with light, clear, rich red, 

splashed and marbled with many deeper shades, many minute 

light dots. Stalk short, small. Ca^dty acute, often a little 

13 



194 



THE APPLE. 




Mother. 



russeted. Calyx closed. Basin small, corrugated. Flesh 
yellow, tender, juicy, rich, aromatic subacid. Best. Novem- 
ber, February. 




Ned. 



the apple. 195 

Ned. 
Saylor. Libhaxt, 

Originated on the farm of Edward Saylor, Marietta, Pa. 
Tree vigorous, rather straggling, with slender shoots, dark 
reddish brown, slightly grayish, very productive. 

Fruit medium, roundish oblate, obscurely ribbed, slightly 
conic. Skin yellow, shaded, striped, and splashed with two 
shades of dark rich red, and sprinkled with large light con- 
spicuous dots. Stalk short, slender. Cavity rather large, 
deep. Calyx large, half open. Basin broad, slightly corru- 
gated. Flesh white, tender, juicy, mild, pleasant subacid. 
Core small. Good to very good. December to February. 

Newtown Spitzenburgh. 

Vandevere of New York Spitzenburgh. 

Ox Eye. Burlingtoru 

Matchless. Kountz, 

Joe Berry. Barrett's Spitzenburgh. 

Spiced Ox Eye. Wine, erroneously. 

This old and valuable Apple has been long known in New 
York as the Yandevero, but as it was first described by Coxe 




Newtown Spitzenburgh. 



as Newtown Spitzenburgh, we continue that name. It had 
its origin in Newtown, Long Island. Tree moderate, vigor- 



196 



THE APPLE. 



ous, spreading, and productive in rich, light soil of most 
excellent fruit, which is suited to more tastes than any other 
Apple of its season. 

Fruit medium, oblate, slightly conic, fine yellow, washed 
with light red, striped and sj^lashed with deeper red, and 
richly shaded with carmine on the sunny side, covered with 
a light bloom, and sprinkled with peculiar gray specks. Stalk 
short, inserted in a wide ca\T.ty. Calyx small, closed, set in 
a regular basin of moderate depth. Flesh yellow, crisp, ten- 
der, with a rich, sprightly, vinous flavor, scarcely subacid. 
Best. October to Februarv. 



Caroline. 

Berry. 

Summerour, 

Accidental. 

Red Pippin. 

Howard. 

Hubbard. 

Mobbs. 

Cheataw. 

Edward Shantee. 

Pound. 

Wall. 

Carolina Red. 



NlCKAJACK. 

Hollman. 

Aberdeen, 

Trenham. 

Big.HiU. 

Carolina Spice, 

Cheatan Pippin. 

Chatham Pippin. 

Winter Rose, 

Red Hazel. 

Wander. 

Red Warrior, erroneously. 

Forsythe's Seedling. 

Ruckman's Red. 



Alleghany. 

Chaltram Pippin. 

Gowden. 

Graham's Red Warrior, 

Walb, 

Winter Horse. 

Missouri Pippin. 

Missouri Red. 

Leanham. 

Winter Horse. 

Jackson Red. 

World's Wonder. 



This Apple is very widely disseminated in sections of the 
South and Southwest, it having as it were the habit of repro- 
ducing itself from seed, or at least so nearly identical as to 
be impossible to distinguish the seedling from the parent, 
hence one cause of so many synonyms. The first dissemina- 
tion of it known was by a Colonel Summerour, of Lincoln 
County, N. C, under the name of Winter Rose ; but as it 
was found on Nickajack Creek, it soon took that name, and 
is now best known thereby. The habit of the tree is spread- 
ing, forming a very large head. On branches two, three, or 
four years old, there are woody knobs or warts of various 
sizes, which, when cut from the branch, are found to contain 
kernels entirely detached from the regular grain of the wood. 
The great value of the variety consists in the hardihood and 
productiveness of the tree rather than the character of the 
fruit, which is not more than good in quality. Young shoots 
bright, clear, dark reddish. 

Fruit large. Form roundish to roundish oblate, slightly 
conic, sometimes oblique. Color yellowish, striped, shaded, 
and splashed with two shades of red, and with a grayish ap- 
pearance, as if covered with a thin bloom, many large areole 



THE APPLE. 



197 



dots. Stalk short. Cavity large, raedium depth. Calyx par- 
tially open. Basin medium, slightly corrugated. Flesh yel- 




Nickajack. 



lowisli compact 
acid. Good. 



moderately tender and juicy, negative sub- 
December to April. 



Core small, closed. 



Northern Spy. 

Tliis beautiful American fruit is one of the most delicious, 
fragrant, and sprightly of all late dessert apples. It rijDcns 
ill January, keeps till June, and always commands the highest 
market price. The tree is of rapid, upright growth, and bears 
moderate crops. It originated on the farm of Heman Chapin, 
of East Bloomfield, near Rochester, N. Y. The trees require 
high culture, and open heads to let in the sun, otherwise the 
fruit is wanting in flavor, and apt to be imperfect and knotty. 
Young shoots dark reddish brown. The tree blooms late, 
often escaping vernal frosts. 



Fruit large, roundish oblate conical. 



Skin thin, smooth, in 



the shade greenish or pale yellow, in the sun covered with 
light or dark sti-ipes of purplish red, marked with a few ])ale 
dots, and a thin white bloom. Stalk three-fourths of an inch 
long, rather slender, planted in a very wide, deep cavity, 



198 THE APPLE. 

sometimes marked with russet. Calyx small, closed. Basin 
narrow, abrupt, furrowed. Flesh white, fine-grained, tender, 




Northern Spy. 

slightly subacid, with a peculiarly fresh and delicious flavor. 
Core large and open. Very good to best. December to June. 

Ohio Nonpareil. 

Myer's Nonpareil. Cattell Apple. 

Western Beauty, erroneously. Rusty Core. 

This is one of the mosc valuable of autumn Apples, whether 
for market or table use. Its origin is in doubt, the first 

known trees of it being in the orchard of Bowman, Mas- 

sillon, Ohio. The young trees are very vigorous, with stout, 
straight shoots, while the orchard trees are very wide, regu- 
lar, open, spreading, requiring little or no thinning, and 
bearing the fruit evenly over the whole tree, and all fair- 
sized, smooth fruit ; a good bearer, but not profuse. Young 
shoots smooth, rich, dark reddish brown. 



THE APPLE. 199 

Fruit medmm to large. Form roundish oblate. Color 
yellow, shaded, marbled, and splashed with two shades of rich 
red, thinly sprinkled with light and gray dots. Stalk me- 




Ohio Nonpareil. 

diiim, rather slender. Cavity large, deep, regular. Calyx 
rather large, partially open. Segments rather short. Basin 
medium. Flesh yellowish white, fine-gi'ained, tender, juicy, 
rich, slightly aromatic subacid. Core small. Very good. 
October, November. 

Peach. 
Wiater Peach. 

Origin unknown. Mr. Elvers says it is an American apple, 
but we have been unable to trace its history. It is a hand- 
some and excellent winter apple, keeps w^ell, is desirable for 
family use, and promises to be a profitable market variety. 
Tree a thrifty, upright grower, and bears good crops alternate 
years. 

Fruit neiirly of medium size, oblate, slightly conic. Skin 
smooth, almost waxen, white at first, but changing to whitish 
yellow, having a blush or rich red where exposed to the sun, 
and many minute light and gray dots. Stalk short and small, 
inserted in a large deep cavity, sometimes thinly russeted. 



200 



THE APPLE. 



Calyx half open. Basin medium or ratlier large, slightly un- 
even. Flesh white, fine, crisp, tender, juicy, with a refresh- 




Peach. 



mg, pleasant subacid flavor, 
cember, April. 



Very good. Core small. De- 




Peach-Pond Sweet. 

Peach-Pond Sweet. 
This is a most excellent autumn variety, from a small vil 



THE APPLE. 



201 



lage of this name in Dutchess Co., N. Y. It appears well 
worthy of a more general dissemination. Tree vigorous, 
spreading ; very productive every other year. Young bhoots 
didl grayish brown. 

Fruit of medium size, oblate. Skin pale yellow, shaded, 
splashed and striped with light red nearly over the whole 
surface, and a few brown dots. Stalk rather short, inserted 
in a medium cavity, often slightly russeted. Calyx half open. 
Basin medium, smooth. Flesh yellowish, fine, tender, juicy, 
with a rich, sweet honeyed flavor. Very good. September, 
October. 

Peck's Pleasant. 

Waltz Apple. 

A first-rate fruit in all respects, belonging to the IsTewtown 
Pippin class. It has long been cultivated in Rhode Island, 
where, we tliink, it originated, and in the northern part of Con- 




Peck's Pleasant. 



necticut, and deserves extensive dissemination. It considera- 
bly resembles the Yellov/ Nevv^lown Pippin, with more tender 
flesh, and is scarcely inferior to it in flavor. 

The tree is a moderate, spieading grower, but bears regu- 



202 



THE APPLE. 



larly and well, and the fruit commands a high price in the 
market. The apples on the lower branches of old trees are 
flat, wliile those on the upper branches are nearly conical. 
Young shoots reddish brown, slightly downy. 

Fruit above medium size, roundish oblate, a little ribbed, 
and slightly flattened, with an indistinct furrow on one side. 
Skin smooth, and when first gathered, green, with a little 
dark red ; but when ripe a beautiful clear yellow, with bright 
blush on the sunny side and near the stalk, marked with scat- 
tered gray dots. The stalk is peculiarly fleshy and flattened, 
sliort, and sunk in a wide, rather wavy cavity. Calyx open, 
woolly, sunk in a narrow, abruptly and pretty deeply sunk 
basin. Flesh yellowish, fine-grained, juicy, crisp and tender, 
with a delicious, high aromatic sprightly subacid. Yery good 
or best. November to March. 

Pittsburgh Pippin. 

Flat Pippin. Swiss Pippin. Swiss Apple. 

Father Apple. William Tell. Schwitzer Apple. 

Greasy Back. Pippin. Wythe. 

Origin supposed to be Pittsburgh, Pa. Tree a vigorous, 
irregular grower, somewhat drooj^ing in habit, in some locali- 
ties an early and good bearer, and in others only a moderate 
bearer. Young shoots dull reddish brown, downy. 




Pittsburgh Pippin. 



THE APPLE. 203 

Fruit largo, oblate, obscurely ribbed, pale yellow, rarely 
with a blusli, sparsely sprinkled with brown dots. Stalk 
short and small, in a large cavity, sometimes a little russeted. 
Calyx nearly closed. Basin broad and corrugated. Flesh 
whitish, juicy, tender, sprightly subacid. Very good. No- 
vember to April. 

PoMME Grise. 

Pomme de Ciur. Grise. 

Gray Apple. Leather Apple of Turic. 

A small gray Apple, from Canada, probably of Swiss or 
French origin, and undoubtedly one of the finest dessert Ap- 
ples for a northern climate. It is not a strong grower, but is 
a good early bearer, and has an excellent flavor. Young 
wood reddish brown. 




Pomme Grriae. 

Fruit below medium size, oblate regular. Skin greenish 
gray or cinnamon russet, with a little red towards the sun. 
Calyx small, set in a round basin. Flesh tender, rich, and 
high-flavored. Yery good to best. December to February. 

Pomme Grise d'Or. 

Swayzie Pomme Grise. 

An old variety of unknown origin, I am informed it is con- 
siderably grown in Canada and some portions of Western New 
York, and there are trees of it near Niagara on the Colonel 



204 THE APPLE. 



Swayzie farm — where it probably originated — two feet in 
diameter. Tree hardy, upright, moderately vigorolis, and a 
good bearer every other year. The fruit is more oblong, more 
golden in color, and more aromatic than the Pomme Grise, and 
is considered superior to it. 




Pomme Grrise d'Or. 



Fruit small, oblate, or roundish oblate, conical. Skin deep 
yellow, covered with a thin light cinnamon grayish russet, and 
many rather obscure light dots. Stalk short to long, slender, 
inserted in a rather broad deep, irregular cavity. Oalyx 
closed. Basin quite large, deep, slightly corrugated. Flesh 
whitish, fine, tender, juicy, mild subacid, rich, and aromatic. 
Yery good or best. Core rather small. January to March 
or April. 

Porter. 
Jennings. 

A first-rate New England fruit, raised by the Rev. S. 
Porter, of Sherburne, Mass., an4 wjiereyer gi'Qwn a decided 
favorite. The tree is hardy, a moderately vigorous grower, 
forming a low, round head, and producing abundantly, if in 
good soil, a fruit uniformly fair and even in size and form. 
It is a valuable market fruit, and continues a long time in use. 

Fruit rather large, regular, oblong, narrowing to the eye. 



THE APPLE. 



20f^ 



Color clear glossy bright yellow, and, when exposed, mih a 
dull blush next the sun. Calyx closed. Segments irregular, 
set in a narrow and deep basin. Stalk rather slender, not 
three-fourths of an inch long. 



Flesh fine-grained, and abound- 




Porter. 



ing with juice, sprightly, agreeable aromatic subacid. Yery 
good to best. E-ipens in September, and deserves general cul- 
tivation. 



Primate. 



Rough and Ready. 
Sour Harvest. 
July Apple. 
Scott. 



Jenkins' Summer Pippin. 
Early Tart Harvest. 
Zour Bough. 
Powers. 



North American Best. 
Tart Bough. 
Cooper Apple. 
Early Baldwin. 

The true origin of this delicous amateur's Apple is un- 
known, supposed to be New Jersey. It appears to have been 
long known and grown in various sections of our States, under 
different names. The tree is hardy, a strong and stocky 
grower, and forms a beautiful head, very productive. Young 
shoots short-jointed, reddish brown, quite downy. Buds rather 
prominent. 



206 



THE APPLE. 



Fruit medium, roundish oblate conic, greenish white, with 
a crimson blush on the exjDosed side. Stalk of medium length, 
inserted in a rather large, deep, irregular cavity. Calyx 




Primate. 



closed in an abruj^t, open, somewhat corrugated basin. Flesh 
white, very tender, sprightly, refreshing, mild subacid. Yery 
good or best. An excellent dessert Apple, ripening the last 
of August, and continuing in use till October. 



Pryor's Bed. 



Pitzer Hill. 



Big Hill. 



Prior's Red. 



Bonford. 



Origin unknown. Tree upright, not very vigorous, nor 
an early bearer ; requires a deep, rich soil, and a warm season 
or a southern climate for the full development of its excel- 
lence. Young wood and buds clear reddish brown, many large 
conspicuous gray dots. 

Fruit Diedium, somewhat globular oblate, obliquely de- 
pressed. Color greenish yellow, shaded with red, striped 
with dark crimson, and thickly sprinkled with large star- 
shaped light dots ; some areole, and some seasons much 
covered with russet. Stalk short and thick, inserted in a 
small acute cavity, surrounded by traces of russet, which some- 
times considerably overspread the fruit. Calyx firmly closed, 



THE APPLE. 207 

set in a rather large deep basin. Flesh yellowish, tender, 
juicy, very rich, pleasant subacid. Yery good. January to 
March. 




Pryor's Red. 



There is an apple under the name of Pryor's Blue, which 
may be distinct from the above, and may prove identical. 



Pumpkin Sweet. 
Vermont Piunpldii Sweet. Lyman's Pumpkin Sweet. Pound Sweet, 

A very large sweet Apple, which we received from Mr. S. 
Lyman, of Manchester, Conn. It is, perhaps, inferior to the 
Jersey Sweet or the Summer Sweet Paradise for the table, but 
is a very valuable apple for baking, and deserves a place on 
this account in every orchard. Tree vigorous, upright, spread- 
ing, very productive. Young wood brown. 

Fruit very large, roundish, more or less furrowed or ribbed, 
especially near the stalk. Color pale green, with obscure 
whitish streaks near the stalk, and numerous white dots near 
the eye, sometimes becoming a little yellow next the sun. 
Flesh white, very sweet, but not very juicy. Good. Septem- 
ber to December. 

There is also in Connecticut and Massachusetts another 
Pumjykin Sweet, the tree of which is a strong, upright grower 



208 



THE APPLE. 



with large foliage and very productive. Young wood reddish 
brown, slightly downy. 

Fruit large, roundish oblate, rich yellow, frequently with 
considerable russet. Flesh yellowish white, breaking, rich, 
sugary, sweet, ripening in September and October. Very 
valuable for baking or stock feeding. 

There are also several other Apples under the name of 
Pumpkin Sweet, but we consider the two above described 
as the best we have known. 



Rambo. 

Fall Eomanite. Delaware. Bread-and- Cheese Apple. 

Gray Romanite. Romanite. Rambouillet. 

Striped Rambo. Seek-no-Further. Trumpington ? 

Terry's Redstreak. 

The Rambo is one of the most popular autumn or early 
winter fruits. It is a highly valuable Apple for the table or 
kitchen, and the tree thrives well on light sandy soil, being a 
native of the banks of the Delaware. The tree is of a vigor- 
ous, rather spreading habit, quite productive. 




Kambo. 



Fruit of medium size, flat, smooth, yellowish white in the 
shade, streaked and marbled with pale yellow and red in the 
sun, and speckled with large rough dots. Stalk long, rather 
slender, curved to one side, and dee^Dly planted in a smooth 
funnel-like cavity. Calyx closed, set in a broad basin, which 



THE APPLE. 



209 



is slightly plaited around it. Flesh greenish white, very 
tender, rich, mild subacid. Very good. October to Decem- 
ber, 

There is claimed to be a distinct or sub- variety of this, called 
Red jRambOy the fruit of which is more red ; otherwise there 
is no perceptible difference. 



Rawles' Jenet. 



Missouri Janet ? Rock Remain. 

Red Neverfail ? Rock Rimmon. 

Rawles' Jannet. Yellow Janett. 

Raule's Jannetting. Winter Jannetting. 
Rawle's Genet. Jeniton. 

Jefferson Pippin. 

Originated in Amherst Co., Va., on the farm of Caleb 
Rawles. Tree round-headed, hardy, vigorous, very produc- 
tive ; should hang late before picking ; often over-bears, when 



Genneting. 

Jennett. 

Neverfail. 

Indiana Jannetting. 

Raul's Gennetting. 




Eawle'B Jiinet. 



the fruit is small and imperfect ; it puts forth its leaves and 
blossoms much later than other varieties in the spring, and 
consequently avoids injury by late frost; it is, therefore, par- 
ticularly valuable for the South and Southwest, where it is 
much cultivated. Young wood clear reddish brown. 

Fruit medium, oblate conic, yellowish, shaded with red and 
U 



210 THE APPLE. 

striped with crimson. Stalk short and rather thick, inserted 
in a broad open cavity. Calyx partially open, set in a rather 
shallow basin. Flesh whitish yellow, tender, juicy, pleasant 
subacid. Good to very good. February to June. So far 
has not succeeded well at the North. 

Red Asteachan. 

Deterding s Early. Vermilion d'fit6. 

Astrachan Rouge. Abe Lincolii. 

Rother Astrakan. 

A fruit of extraordinary beauty, first imported into Eng- 
land, with the White Astrachan, from Sweden, in 1816. It 
bears abundantly with us, and its singular richness of color 
is heightened by an exquisite bloom on the surface of the 
fruit, like that of a plum. It is one of the handsomest dessert 




Eed Astrachan. 

fruits, and its quality is good ; but if not taken from the tree 
as soon as ripe, it is liable to become mealy. Tree a vigorous 
grower, upright spreading, or forming a round head. An 
early and abundant bearer. Young shoots clear reddish 
brown. 

Fruit pretty large, rather above the middle size, and very 
smooth and fair, roundish, a little narrowed towards the eye. 
Skin almost entirely covered with deep crimson, Avith some- 
times a little greenish yellow in the shade, and occasionally 



THE APPLE. 



211 



a little russet near the stalk, and covered with a j)ale white 
bloom. Stalk rather short and deeply inserted. Calyx 
partially closed, set in a slight basin, which is sometimes a 
little irregular. Flesh quite white, crisp, moderately juicy, 
with an agreeable, rich, acid flavor. Good to very good. 
Ripens from last of July to middle of August. 



Ked Canada. 



Old Nonsuch, of Mass. 

Steele', 



Poland. 
Red Winter. 



Richfield Nonsuch. 



An old fruit, formerly much grown in Connecticut and 
Massachusetts, but is not now much planted, on account of 
its small size and poor fruit ; succeeds well in Western New 
York, Ohio, and Michigan. Tree thrifty, but of slender 
growth, making a round spreading head ; very productive. 
Young wood brownish olive. 

Fruit medium, oblate, inclining to conic. Skin yellow, 
mostly shaded with deep red or crimson, somewhat striped or 




Ked Canada. 



splashed on the sunny side, and thickly sprinkled with gray, 
and sometimes greenish dots. Stalk short inserted in a 
broad, deep cavity. Calyx closed. Segments long, in a small, 
narrow, somewhat irregular basin. Core small, close. Flesh 
white, tender, crisp, abounding with a brisk, refreshing juice, 
and retaining its fine, delicate flavor to the last. Yery good 
to best. January to May. 



212 the apple. 

Red Jewell. 

This new apple originated with the late Matthew Thomp- 
son, of Elkton, Ky., and was introduced by J. S. Downer, of 
Fairview, Ky., who informs me that its good flavor, hand- 
some appearance, and long-keeping qualities are destined to 
make it very popular, both for table and market. Tree 
moderately vigorous, round-headed, and productive. 




Red Jewell. 



Fruit below medium, oblate, sometimes a little oblique. 
Skin entirely covered witli dark, rich red, almost purplish on 
the sunny side, and thickly sprinkled with light yellowish 
irregular-shaped dots. Stalk rather short, slender, inserted 
in a medium smooth cavity. Calyx half open. Basin of 
medium size, slightly corrugated. Flesh yellowish, fine, com- 
pact, juicy, mild, rich subacid. Yery good. Core small. 
January, April. 

Red June Sweet. 
Striped Red Harvest. Striped Sweet Harvest. June Sweetiag". 

Origin unknown, but has been cultivated in some localities 
in Pennsylvania for many years, and is there prized as the 
best early sweet Apple they grow. 

Tree moderately vigorous, of a rather spreading habit, a 
regular and abundant bearer. 



THE APPLE. 213 

Fruit medium, roundish oblate, narrowing a little at both 
ends, slightly angular. Skin whitish, splashed and striped 
with light and dark red over most of the surface, and a few 
light dots. Stalk short and small, inserted in a narrow deep 




Eed June Sweet. 



cavity. Calyx small, closed. Basin small, deep, corrugated. 
Flesh white, moderately juicy, tender, mild, rather rich, plea- 
Very good. Core small. August. 



Red Russet. 

Origin, farm of Mr. Sanborn, Hampton Falls, N. H. Tree 
very vigorous, upright spreading, and productive. Young 
wood clear reddish brown. 

Fruit medium, roundish oblate, slightly conic. Skin yel- 
low, shaded with dull red and deep carmine in the sun, and 
thickly covered with gray dots, with a slight appearance of 
rough russet on most of the surface. Stalk rather short and 
small, inserted in a medium cavity, surrounded with thin 
russet. Calyx nearly closed. Segments long, recurved, in a 
narrow, uneven basin. Flesh yellow, solid, crisp, tender, with 
an excellent rich, subacid flavor, somewhat resembling Bald- 
win. Very good. January to April. 



214 THE APPLE. 




Red Eusset. 

Red Winter Pearmain. 

Red Lady Finger. Red Vandevere. Meig's. 

Bunkum. Batchelor. Tinson's Red, 

Robertson's Pearmain. Southern Fall Pippin. Powers. 

Jackson's Red. Red Fall Pippin. Winter Cheese of some. 

Buncombe. Kirby Red. 

Origin unknown. An old variety. Tree of vigorous up- 
right growth; a regular bearer. Young shoots clear rich 
reddish brown, slightly downy. 

Fruit medium size, roundish oblong conic, yellowish white, 
mostly shaded with maroon and thickly sprinkled with large 
light dots. Stalk very short, in an acute deep cavity, slightly 
russeted. Calyx closed, set in a small, round, open basin. 
Flesh whitish yellow, tender, juicy, mild subacid, or nearly 
sweet, slightly aromatic. Good to very good. January to 
March. 

Rhode Island Greening. 

Burlington Greening. Russine, BeU Dubois. 

Jersey Greening. Griinling von Rhode Island. 

The Rhode Island Greening is such a universal favorite, 
and is so generally known, that it seems almost superfluous to 



THE APPLE. 



215 




Red Winter Pcaxmain. 




Rhode Island Greening. 



216 



THE APPLE. 



give a description of it. It succeeds well in almost all of the 
northern sections of the States, and on a great vaiiety of soils, 
and where it does succeed is one of the most esteemed and 
profitable among early winter fruits. In Southern Ohio, 
Indiana, and farther south, it droj^s too early. Tree a very 
vigorous, strong, spreading grower. Young shoots reddish 
brown. Yery productive. 

Fruit large, roundish, a little flattened, pretty regular, but 
often obscurely ribbed, dark green, becoming greenish yellow 
when ripe, when it sometimes shows a dull blush near the 
stalk. Calyx small, woolly, closed, in a slightly sunk, scarcely 
plaited basin. Stalk three-fourths of an inch long, curved, 
thickest at the bottom. Flesh yellow, fine-grained, tender, 
crisp, with an abundance of rich, slightly aromatic, lively 
acid juice. Yery good. November to February. 

RiBSTON Pippin. 

Glory of York. Travers'. Formosa Pippin. RcckMU's Kusset. 

The Ribston Pippin, a Yorkshire Apple, stands as high in 
Great Britain as the Bank of England, and to say that an 




Ribston Pippin. 



Apple has a llibston flavor is there the highest praise that 
can be bestowed. But it i« scarcely so much esteemed here, 



THE APPLE. 217 

and must be content to give place with us to the Newtown 
Pippin, the Swaar, the Spitzenburgh, or the Baldwin. In 
Maine, Northern New York, and parts of Canada, it is very- 
fine and productive. Tree hardy, spreading, rather irregular. 
Fruit of medium size, roundish, greenish yellow, mixed 
with a little russet near the stalk, and clouded with dull 
red on the sunny side. Stalk short, slender, planted in a 
rather wide cavity. Calyx small, closed, and set in an angular 
basin. Flesh deep yellow, firm, crisp, with a sharp, rich, 
aromatic flavor. Very good November to April. 

Richard's Graft. 

Derrick's Graft. Red Spitzenburg-h. Derrikinan. 

Strawberry. Wine. Dirck's Graft. 

Uncle Richard's Graft. 

Originated at Greenport, Columbia Co., N. Y. An excel- 
lent fall Apple, worthy of extended cultivation. Tree a free, 
upright spreading grower, hardy, productive. Young shoots 
very dark reddish brown, downy. 

Fruit medium, roundish oblate. Color yellow, nearly 




Richard's Graft. 



covered with splashes, marblings, and shades of rich red. 
Stalk medium length, slender. Cavity large. Calyx small, 
closed. Segments sometimes recurved. Basin medium, 
slightly uneven. Flesh yellowish, tender, juicy, pleasant, 
rich, aromatic subacid. Very good. September, Octobei'. 



218 



the apple. 
Richmond. 



Origin, farm of D. C. Richmond, Sandusky, Ohio. Tree a 
strong upright grower, bearing large crops every other year. 
Fruit fair and handsome, and esteemed as one of the best of 
its season. 




Ricliinond. 



Fruit rather large, roundish oblate. Skin light yellow, 
shaded, splashed, and striped with light and dark red over 
two-thirds its surface, and sprinkled with a few light aijd 
brown dots. Stalk short, small, inserted in a large deep 
cavity, sometimes with thin russet. Calyx large, open. 
Basin large, deep, slightly corrugated. Flesh white, fine, 
tender, juicy, rich, honeyed sweet. Yery good. October to 
February. 

ROMANITE. 

Broad River. Southern Eomanite. 

The origin of this Apple is unknown, but supposed to be 
North Carolina. It has been sometimes confounded or placed 
as identical with Shockley in North Carolina, where it is 
much grown, but it is quite distinct. It is also distinct from 



THE APPLE. 219 

Gilpin, sometimes known as Romanite. Tree vigorous, 
spreading, very productive. Branches slender. Wood short- 
jointed, dull grayish brown. 

Fruit small, roundish conical, truncated, yellow ground, 
mostly overspread with clear, light, handsome red, indistinct 




Bomanite. 



light dots. Stalk slender, cavity deep, narrow. Calyx in an 
abrupt basin. Flesh yellowish, fine-grained, rather firm, juicy, 
mild, pleasant subacid. Good to very good. February, 
April. Valuable as a keeper, and for the evenness of its 
fruit. 

Rome Beauty. 
Gillett's Seedling. 

Originated with H, N. Gillett, Quaker Bottom, Ohio. Tree 
a moderate grower, forming a regular round head ; succeeds 
well at the Southwest, especially in light soil ; very productive. 
Young wood clear reddish brown, slightly downy or gray. A 
late bloomer. 

Fruit large, roundish oblate, approaching conic, yellow. 



220 



THE APPLE. 



shaded and striped with bright red, and sprinkled with light 
dots. Stalk an inch long, slender, inserted in a large, deep 
cavity, surrounded by greenish russet. Calyx partially closed, 




Rome Beauty. 

set in a narrow, deep basin. Flesh yellowish, tender, juicy, 
sprightly subacid. Good. Core rather large. October to 
Februaiy. 



BosE Ked. 

Origin unknown, supposed to be on the farm formerly 
owned by Gideon Ramsdell, of Egypt, Monroe Co., N. Y. 
Tree a thrifty, strong grower, upright, inclining to spread. 
Yery productive and regular bearer. 

Fruit medium, oblate, or roundish oblate. Skin whitish, 
shaded, striped, and splashed with light and dark red — some- 
times quite dark — nearly over the whole surface ; many light 
dots, a portion being areole. Stalk rather short, small, inserted 
in a large deep cavity, smooth and a little greenish russet. Calyx 



THE APPLE. 



221 




Rose Red. 



half closed, basin large, deep, nearly smooth. Flesh fine, yel- 
loAvish, very tender, juicy, lively subacid, vinous. Very 
good. Core small. Middle of September till December. 



RoxBURY Russet. 



Reinette Rousse de Boston. 
Howe's Russet. 
Marietta Russet. 
Belpre Russet. 



Boston Russet. 
Putnam Russet. 
Warner Russet. 
Sylvan Russet. 



This Russet, a native of Massachusetts, is one of the most 
popular market fruits in the country, as it is excellent, a pro- 
digious bearer, and keeps till late in the spring wherever the 
soil and climate suit it. South and West it drops its fruit 
too early, and is therefore not valuable. The tree is healthy, 
vigorous, spreading, with young shoots of a reddish brown, 
downy. 

Fruit of medium size, often large, roundish, a little flat- 
tened, and slightly angular. Skin at first dull green, covered 
with brownish yellow russet when ripe, with, rarely, a faint 
blush on one side. Stalk neaily three-fourths of an inch 
long, rather slender, not deeply inserted. Calyx closed, set 
in a round*basin of moderate depth. Flesh greenish white, 
moderately juicy, with a rather rich subacid flavor. Good to 



222 



THE APPLE. 




Roxbury Russet. 

very good. Ripens in January, and may be brought to mar« 
ket in June. 




St. Lawrence. 

St. Lawrence. #" 

York and Lancaster. 
Origin uncertain. Tree hardy, vigorous, upright, spread- 



THE APPLE. 223 

ing, very product!^ e. Young slioots smooth, reddish brown. 
A handsome and popular market apple in Canada. 

Fruit large, oblate, tapering towards the eye, yellowish, 
striped and splashed with carmine. Stalk of medium length, 
inserted in a large cavity. Calyx firmly closed. Basin small 
and deep Flesh white, lightly stained, crisp, juicy, tender, 
and vinous. Good to very good. September, October. 

September. 

Pride of September. Waring's September. 

Origin Boalsburgh, Pa., received from Wm. G. Waring, of 
Tyrone, Pa. Tree hardy, vigorous, spreading, an annual 
bearer, and very productive of fair handsome fruit. Valuable 




"September. 

market apple of its season, good for family use and for eating. 
Young wood smooth, dark reddish brown. 

Fruit medium to large, roundish oblate, slightly conic, 
smooth and regular. Skin light bright yellow, having a few 
distinct scattered light and green dots. Stalk short to medi- 
um, sleniier, inserted in a rather large deep cavity, often thinly 
russeted. Calyx half closed, segments long, recurved. Basin 



224 



THE APPLE. 



medium, slightly corrugated. Flesh whitish yellow, half fine, 
tender, juicy, very agreeable subacid. Very good. Sep- 
tember. 

Shiawassee Beauty. 
Michigan Beauty. 

Originated in Shiawassee Co., Mich. Tree a strong up- 
right grower, until in full bearing, when it becomes partially 
pendent, very productive. Young wood dull reddish brown, 
slightly downy. This variety resembles Fameuse, but its 
wood shows its distinctiveness. 

Fruit medium, oblate, slightly conic, smooth and regular. 




Shiawassee Beauty. 

Skin whitish, shaded with light and dark rich red nearly 
over the whole surface — some obscure splashes and stripes 
on the shaded side, and a few light dots. Stalk short to 
long, slender, inserted in a large deep cavity, often slightly 
russeted. Calyx closed. Basin medium, slightly corrugated. 
Flesh very white, tender, juicy, refreshing subacid flavor. 
Very good. Core small. October, January. 



Shockley. 
Origin, Georgia. Tree moderately vigorous, upright, very 



THE APPLE. 225 

productive, bearing young and regularly. Young wood red- 
dish, grayish on under side. 

Fruit below medium, roundish conical, truncated. Skin 
pale yellow, overspread with red, sometimes obscure splashes 
and stripes, inconspicuous minute dots. Stalk long, slender, 




Shockley. 



inserted in a deep acute cavity. Calyx partially closed, set 
in a shallow corrugated basin. Flesh white, crisp, juicy, 
rich, saccharine, slightly vinous, and pleasant. Good. April, 
May. 

This is one of the most profitable varieties at the South, 
where it not only bears abundantly, but keeps and sells re- 
markably well. 

Smith's Cider. 

Smith's. Pennsylvania Cider. Popular Bluff. 

Fuller. Fowler. 

Origin, Bucks Co., Pa. This Apple is widely grown, and 
much esteemed as a profitable market sort. The tree is a vig- 
orous, straggling, spreading grower, and productive. Young 
wood a rich dark brown. 
15 



226 THE APPLE. 

Fruit medium to large, roundish oblate conic, yellow, 
shaded and striped with red, sparsely covered with light 
(iots — a portion areole. Stalk slender, of medium length, in- 




Smith's Cider. 



serted in a deep, rather narrow cavity, sometimes russeted. 
Calyx closed, set in a broad, rather shallow basin. Flesh 
whitish, tender, juicy, crisp, pleasant, mild subacid. Good. 
December, March. 

Smokehouse. 
Millcreek Vandevere. Red Vandevere, English Vandevere. 

Origin, Lancaster Co., Pa., near Millcreek, grew on the farm 

of Gibbons, near his smokehouse, hence its name. 

An old variety and popular in Pennsylvania. It somewhat 
resembles the old Pennsylvania Vandevere, and is supposed 
to be a seedling of it. 

Tree moderately vigorous, with a spreading head, a good 
bearer. Young wood dull dark reddish brown. 

Fruit rather above medium, roundish oblate, skin yellow, 



THE APPLE. 227 

shaded and splashed with crimson, and thinly sprinkled with 
large gray and brown dots. Stalk rather long, curved, in- 
serted in a broad cavity. Calyx closed, set in a wide basin, of 




Smokehouse. 



moderate depth, slightly corrugated. Flesh yellowish, some- 
what firm, j uicy, crisp, rather rich subacid. Good. Septem- 
ber to February. Yalued for culinary uses. 

Somerset. 

Origin uncertain, supposed to have originated in the town 
of Somerset, N. Y. Tree vigorous, spreading, an annual 
bearer, but heavier crops every other year; a rich, high- 
flavored fall apple, desirable for family use. 

Fruit below medium, roundish conical, much narrowed 
towards the calyx. Skin whitish yellow, some nettings and 
patches of russet, and a few brown dots. Stalk of medium 
length, slender, inserted in a moderate cavity. Calyx closed. 
Basin small, corrugated. Flesh quite white, fine-grained, very 
tender, juicy, rich, and highly aromatic. Yery good or best. 
(Jore medium. October. 



228 



THE APPLE. 




Sops of Wine. 
Shropshirvine. Bennington. 

Word en's Pie Apple. Hominy. 
Washington. Dodge's Early Red. 

Sops in Wine. 

old European variety. Tree hardy, vigorous, up- 



Sopsavine. 

Red Shropsavine. 

Bell's Early. 



An 




Rrps of Wine. 



THE APPLE. 229 

right, round head ; an early and productive variety alternate 
years, a good market sort. 

Fruit medium, roundish, yellow and red, splashed and 
shaded with deep red, and sprinkled with white and gray dots, 
and a thin bloom. Stalk slender, in a narrow cavity. Calyx 
closed. Basin rather shallow, uneven. Flesh white, often 
stained, not very juicy, mild, pleasant subacid. Good. 
August, September. 



SOULARD. 

Raised by Antoine Lessieur, of Portage des Sioux, Mis- 
souri, a few miles ^bove St. Louis. Tree very vigorous, 
upright, slightly spreading when in fruit, an early and abun- 
dant bearer. This is highly prized in the neighborhood of its 
origin, where it is said to have no superior of its season. 

Fruit medium to large, oblate, slightly conic, slightly angu- 
lar or obscurely ribbed. Skin whitish, shaded, striped and 




Soulard. 



splashed with light and dark bright red over most of the sur- 
face, with a few light and brown dots ; stalk short, small, in- 
serted in a pretty large cavity, slight russet. Calyx closed, seg- 
ments long, partly recurved. Basin medium, corrugated. Flesh 



230 THE APPLE. 

quite white, very tender, very juicy, sprightly subacid, vinous. 
Very good or best. Core rather large. October, November. 



Stark. 

Origin unknown ; grown in some parts of Ohio, and valued 
as a long keeper and profitable market fruit. Tree vigorous, 
upright at first, but forming a round open head. Very pro- 
ductive. Young shoots dark brownish red. 




stark. 



Fruit large, roundish oblate, inclining to conic, sometimes 
a little elongated, and sometimes slightly oblique. Skin green- 
ish yellow, shaded, splashed, and striped with light and dark 
red nearly over the whole surface, and thickly sprinkled with 
light and brown dots, a portion of them areole dots. Stalk 
short to long, inserted in a medium cavity, often slightly 
russeted. Calyx closed. Basin rather large, slightly cor- 
rugated. Flesh yellowish, a little coarse, moderately juicy, 
mild subacid. Good. Core small. January to May. 



the apple. 
Starr. 



231 



Tliis large early apple originated with John Starr, of Wood- 
bury, New Jersey. Tree said to be a vigorous upright grower, 
forming a round head, branches rather slender, a good bearer, 
and a valuable early market variety. 



Starr. 



Fruit large, roundish oblate, obscurely ribbed. Skin green- 
ish white, or pale yellow at full maturity ; it has sometimes 
a shade of light red in the sun, and moderately sprinkled with 
light and brown dots. Stalk short, inserted in a large deep 
cavity. Calyx closed. Basin of medium size, slightly corru- 
gated. Flesh whitish, crisp, tender, juicy, sprightly subacid. 
Good to very good. Core medium. Kipens last of July and 
first half of August. 



Streaked Pippin. 

Red Pippin. Hempstead. Quaker of some. 

Skunk, erroneously. Red Streaked Pippin. 

Origin, Westbury, Long Island, N. Y. Tree thrifty, hardy, 
vigorous, spreading, and productive, and a good market fruit. 



232 



THE APPLE. 



Fruit large, roundish, slightly conical. Skin pale yellow, 
shaded, splashed, and striped with rich red, few light and gray 
dots. Stalk short, small. Cavity narrow, sometimes russeted. 




streaked Pippin. 



Calyx closed. Basin medium, slightly corrugated. Flesh 
yellow, a little coarse, tender, juicy, pleasant subacid, slightly 
aromatic. Good to very good. November to January. 



Stymus. 

This new and really excellent Apple originated on the farm 
of Jacob Stymus, Dobb's Ferry, N. Y. Tree moderately 
thrifty, upright, and productive. Young shoots dull reddish 
brown, slightly downy. 

Fruit medium, oblate, inclining to conic, yellowish, shaded, 
splashed, and striped with light and dark crimson, some of 
the splashes very dark. Stalk short, small. Cavity large, 
deep. Calyx closed or partially open. Segments short, erect. 
Basin large, deep, uneven. Flesh whitish, fine, tender, juicy, 
mild, pleasant subacid, slightly aromatic. Core small. Very 
good. October, November. 



THE APPLE. 




Stymus. 

Summer Hagloe. 
Hagloe. Eaxly Hagloe. 

An old sort. Tree vigorous, but slow in its growth while 




Summer Hagloe. 



234 



THE APPLE. 



young, thick blunt shoots, productive. Young shoots clear 
light reddish brown. 

Fruit large, roundish oblate, whitish yellow, striped and 
splashed with bright red, and covered with a thin bloom. 
Stalk short and thick, inserted in a broad, open cavity. 
Calyx closed, set in a small, round basin. Flesh white, 
rather coarse, tender, juicy, subacid. Good to very good. 
An excellent culinary and table variety. August, Sep- 
tember. 

Summer Pippin. 

Sour Bough. Calkin's Pippin. TJnderdunk. 

Walworth. Tart Bougli. Nyack Pippin. 

Haverstraw Pippin. Champlain. Geneva Pearmain. 

Paper Apple. Large Golden Pippin. 

Origin unknown. An old fruit, much cviltivated in Rock- 
land and Westchester Counties, N. Y. ; a valuable market 




Summer Pippin. 



fruit. Tree vigorous, forming a beautiful round head, a 
regular and good bearer. Young shoots dull reddish grayish 
brown, slightly downy. 



THE APPLE. 



235 



Fruit medmm to large, variable in form, generally round- 
ish oblong, inclining to conic, pale waxen yellow, shaded 
with a delicate crimson blush, and sprinkled with green and 
grayish dots. Stalk varies in length and thickness, inserted 
in a deep, abrupt cavity. Calyx closed, set in a deep, abrupt, 
corrugated basin. Flesh white, tender, moderately juicy, 
pleasant, refreshing, subacid, valuable for culinary uses, and 
profitable for market. Kipens the middle of August, and 
continues a month or more. 

There is another Summer Pippin which we have received 
from Iowa. Tree very vigorous, productive. 

The fruit is medium, oblate, inclining to conic, yellowish, 
shaded, splashed, and striped with crimson in the sun ; large 
light dots. Stalk rather long. Calyx closed. Flesh white, 
pleasant subacid. August, September. 

Summer Pound Royal. 

Pound Royale. Pound Royal of the Putnam List. 

Summer E,. I. Greenmg-. Orange. 

Early Pound Royal. 

An old variety, the origin of which has not been traced. 
It is now pretty widely disseminated in some parts of Michi- 




Smnmer Pound Royal. 



236 



THE APPLE. 



gan, Ohio, and in the South and West. Tree a strong, 
vigorous, upright grower, hardy and productive. Young 
shoots very dark brown. 

Fruit large, roundish conical, sometimes roundish oblate 
conical, greenish white, and moderately sprinkled with green 
and light dots. Stalk rather short. Cavity large, deep, 
slightly russeted. Calyx closed. Segments medium, erect. 
Basin abi'upt, rather deep. Flesh white, fine-grained, tender, 
juicy, mild, sprightly subacid. Good to very good. Core 
small. Early in September. Does not continue long in use. 



Summer Queen. 
Sharpe's Early. Lancaster Queeu. Polecat. 

This variety forms a large tree with somewhat pendent 




Bummer Queen. 



boughs, and is a profitable sort for orchards and marketing 
over a large territory. 



THE APPLE. 237 

The fruit is large and broad at the crown, tapering towards 
the eye. The stalk is rather long, and is planted in a pretty- 
deep cavity, sometimes partially closed. Calyx but little 
sunk, in a narrow plaited basin. Skin fine deep yellow in 
its ground, though well striped and clouded with red. Flesh 
aromatic, yellow, rich, and of good flavor. August and Sep- 
tember. 



Summer Rose. 

Woolman's Harvest. Lippincott's Early. 

Lodge's Early. Early Rose. 

Originated with Aaron Lippincott, Salem, New Jersey. 

A very pretty and very excellent Apple, highly esteemed 
as a dessert fruit. Tree moderately vigorous, round-headed, 
and moderately productive. 




Summer Eose. 



Fruit scarcely of medium size, roundish, smooth, rich wax- 
en yellow, streaked and blotched with a little red on the sunny 
side. Stalk rather short and slender. Calyx closed, set in 
an even basin. Flesh tender, abounding with sprightly juice. 
Very good or best. Ripens early in August, and continues 
all the month. 

Susan's Spice. 

Originated with Miss Susan Isenbarger, Franklin Co., Pa., 
and is a favorite and popular Apple in that county. Tree 



238 THE APPLE. 

moderately vigorous, or rather a slow grower, upright sprea- 
ding, an early bearer, very productive every other year. 

Fruit nearly of medium size, oblate, regular. Skin snuDoth, 
whitish, nearly covered with dark rich red in the sun, and 
of a lighter color in the shade, and a few light dots. Stalk 




Susan's Spice. 



short, small, inserted in a large deep cavity, a little greenish. 
Calyx closed ; basin broad, not very deep, slightly plaited. 
Flesh whitish, fine, crisp, tender, juicy, mild, pleasant subacid. 
Very good. Core small. September. 



Sutton Beauty. 
Beauty. 

Origin, Sutton, Mass. Tree upright, thrifty, and very pro- 
ductive alternate years. 

Fruit medium, roundish oblate, waxen yellow, shaded, 
mottled, and obscurely striped with fine crimson, and thinly 
sprinkled with whitish dots. Stem rather short, inserted in 
a medium cavity, slightly surrounded by greenish russet. 
Calyx partially closed, set in a moderate, uneven basin. 
Flesh yello^vish, half fine, crisp, tender, juicy, rich, mild 
subacid, slightly aromatic. Yery good. November, Feb- 
ruary. 



THE APPLE. 



239 




Sutton Beauty. 

SWAAR. 

Hardwick. 

This is a truly noble American fruit, produced by the Dutch 
settlers on the Hudson, near Esopus, and so termed from its 




240 THE APPLE. 

unusual weight, this word, in the Low Dutch, meaning heavy. 
It requires a deep, rich, sandy loam to bring it to perfection, 
and, in its native soils, we have seen it twelve inches in cir- 
cumference, and of a deep golden yellow color. It is one of 
the finest flavored apples in America, and deserves extensive 
cultivation in all favorable positions, though it does not suc- 
ceed well in damp or cold soils. Tree moderately vigorous, 
spreading. 

Fruit large, regularly formed, roundish or roundish oblate. 
Skin greenish yellow when first gathered, but when entirely 
ripe, of a fine, dead gold color, dotted with numerous distinct 
brown specks, and sometimes faintly marbled wdtli gray rus- 
set on the side and round the stalk. Stalk slender, three- 
fourths of an inch long, inserted in a very round cavity. 
[Sometimes this cavity is partially closed.] Calyx small, 
gi'eenish, set in a shallow basin, scarcely plaited. Flesh yel- 
lowish, fine-grained, tender, with an exceedingly rich aro- 
matic flavor and a spicy smell. Best. Core small. Decem- 
ber to March. 




Sweet Winesap. 

Sweet Winesap. 

H^ndrick Sweet. Henry Sweet. Ladies' Sweet, of some. 
Sweet Pearmain, of some. Red Sweet Winesap. 

Origin unknown. Tree a vigorous, spreading grower, an 
early, annual, and abundant bearer. 



THE APPLE. 241 

Fruit medium, oblate or roundish oblate, truncate, slightly 
conic, regular. Skin yellow shaded, splashed and striped over 
the whole surface with light and dark red, and moderately 
sprinkled with large light dots, a portion being areole. Stalk 
rather short, inserted in a pretty large smooth cavity, some- 
times slightly russeted . Calyx half open ; basin large, deep, 
slightly corrugated. Flesh fine, white, tender, j uicy, rather rich, 
mild sweet. Very good. Core small. November to March. 

Sylvester. 

Originated on the farm of Dr. E. W. Sylvester, Lyons, N. Y. 

Tree vigorous, forming a beautiful open, round, spreading 

head ; a profuse bearer. Excellent for cooking and drying. 

Young shoots dark reddish brown, slightly grayish or downy. 




Sylvester. 

Fruit below medium, roundish oblate, regular, waxen 
white, beautifully shaded on the sunny side with bright crim- 
son, thinly sprinkled with minute light and brown dots. Stalk 
small, short. Cavity regular. Calyx closed. Basin rather 
shallow. Flesh very white, tender, crisp, juicy, brisk subacid. 
Very good. September, October. 

Talman's Sweet. 

Tolman's Sweeting. Tallman's Sweeting-, Brown's Golden Sweet. 

A native of Rhode Island. In quality the fruit is scarcely 
second rate as a table sort, but it is a very popular and profit- 
able orchard sort, from the hardihood of the trees, their great 
productiveness, and its value for stock feeding and various cu- 
linary uses. Tree vigorous, forming a broad spreading head. 

Form nearly globular. When fully ripe, whitish yellow, 
with a soft blush on one side, and generally a line running 
16 



242 



THE APPLE. 




Tolman^s Sweet, 
from stem to calyx. Stalk rather long and slender, inclining 
to one side, and inserted in a rather wide, shallow, but regu- 
lar cavity. Calyx set in a small basin, slightly depressed. 
Elesh quite white, rather firm, fine-grained, with a rich sweet 
flavor. November to April. 

Tetofsky. 
Tetofski. 
The Tetofsky is a Kussian Summer Apple, which proves 




Tetofsky. 



THE APPLE. 



243 



profitable for market growing. The tree is an upright spread- 
ing grower, forming a round open head, comes early into bear- 
ing, and produces annually. It is apt to drop from the tree 
before fully ripe. Very hardy. Young shoots yellowish red- 
dish brown, leaves very large. 

Fruit of medium size, oblate conic, sometimes nearly round, 
smooth, with a yellow ground handsomely striped with red, 
and, like most apples of that country, covered with a whitish 
bloom, under which is a shining skin. The flesh is white 
and juicy, sprightly acid, fragrant, and agreeable. Good. 
August. Succeeds at the North. 



Twenty Ounce. 

Morgan's Favorite. Brush's Nonsuch. 

Twenty Ounce Apple, Coleman. 

Eighteen Ounce Apple. Cayuga Bed Streak. 

Aurora. Lima. 

Wine of Connecticut. 



A very large and showy Apple, well known in Cayuga Co., 
N. Y., but an old fruit from Connecticut. It is a good, 



Twenty Ounce. 



sprightly fruit, though not very high flavored ; but its remark- 
ably handsome appearance and large size render it one of the 



241 THE APPLE. 

most popular fruits in market. The tree is thrifty, and 
makes a compact, neat head, bears regular crops, and the fruit 
is always fair and handsome. Young wood rich brownish red. 
Pruit very large, roundish, slightly uneven, greenish yellow, 
boldly splashed and marbled with stripes of purplish red. 
Stalk short, set in a wide, deep cavity. Calyx small. Basin 
moderately deep. Flesh coarse-grained, sprightly, brisk sub- 
acid. Good to very good. October to January. 

TUTTLE. 

Originated on the farm of Lyman Tuttle, of Hamden, Conn. 
Tree upright, vigorous — an early and abundant bearer every 
other year of fair fruit, and valued in its locality for market 
and family use. 

Fruit medium, roundish oblate conic, sides sometimes un- 
equal. Skin pale yellow, shaded, striped and splashed with 




Tuttle. 

light and dark red, nearly covering the fruit, and moderately 
sprinkled with light russet and gray dots. Stalk of medium 
length, slender, inserted in a medium or rather large csivitj, 
russeted, and sometimes extending in rays on the base. Calyx 
closed. Basin small, slightly corrugated. Flesh whitish, fine, 
tender, juicy, mild, pleasant subacid. Good to very good. 
Core medium. December, March. 



the apple. 245 

Vandevere. 

White Vandevere Vandevere of Pa. Green Vandevere. 

Little Vandevere of Indiana. Stalclubs. Vandiver. 

Vanderveer. Yellow Vandervere. StripedVandervere. 

Pennsylvania Vandevere. Lasting Vandervere? Fall Vandevere ? 
Red Vandevere. 

The Vandevere is an old fruit, a native of Wilmington, 
Del., and took its name from a family there by name of Van- 
diver, which should be by right the name of the Apple ; but 
it has so long been known and grown under the spelling Van- 




Vandevere. 

devere, that we deem it best not to change it. There is much 
confusion existing respecting this Apple and its sub-varieties, 
which possibly some of those ma^^ be, grown under what we 
give as synonyms. Tree of moderate horizontal growth, not 
very productive. Young shoots smooth, dark grayish reddish 
brown, with bold, full, projecting, rounded conical buds. 

Fruit of medium size, oblate. Stalk about an inch long, 
inserted in a deep cavity. Calyx small and closed, set in a 
round moderate basin. Color waxen yellow, striped with 
red, and covered with numerous green dots. Flesh yellowish, 
compact, but tender, with a fine rich, subacid flavor. Good. 
October to January. Valuable for culinary purposes. 

There is a Vandevere which we have received from Vir- 
ginia, the young wood of which is slender, with very small 
inconspicuous buda. 



246 



the apple. 
Wagener. 



Origin, Perm Yan, Yates Co., N. Y. Tree thrifty, upright, 
hardy, an early bearer, and very productive ; requires thinning 
to produce good-flavored fruit ; when grown in the shade is 
wanting in flavor. Young wood light reddish brown, slightly 
downy. Buds prominent. 




Wagener. 



Fruit medium or above, sometimes with broad ribs, roundish 
oblate. Skin yellow, mostly shaded with crimson, obscurely 
splashed and striped, and sprinkled with light dots. Stalk 
nearly an inch long, rather slender, inserted in a large, 
broad, irregular cavity. Calyx small and closed, set in a rather 
abrupt, somewhat corrugated basin. Flesh yellowish, very 
tender, juicy, excellent, brisk, somewhat vinous. Yery good 
to best. A very delicate apple. Hipe, November to Febru- 
ary. 

Washington Royal. 
Palmer Greening, 

Originated on the farm of Joseph P. Hayward, Sterling, 
Mass. Tree vigorous, making a round head ; very productive. 

Fruit medium, roundish oblate, inclining to conic, slightly 
angular, sides sometimes unequal. Skin light yellow, with a 
shade of pale red where exposed to the sun, and a few grayish 



THE APPLE. 



247 



dots. Stalk rather short, small, inserted in a large, deep cavi- 
ty. Calyx half open. Basin of medium size, slightly corru- 
gated. Flesh whitish, crisp, very tender, juicy, mild subacid, a 
little aromatic. Very good. Core medium. November, May. 

Washington Strawberry. 

Originated on the farm of Job Whipple, Union Springs, 
Washington Co., N. Y. Tree hardy, vigorous, upright spread- 
ing, an early and abundant bearer. Young wood reddish. 
Buds prominent, rounded. 

Fruit large, roundish oblate conical, flattened at base, yel- 
low, shaded, splashed, and mottled with light and dark rich 




Washington Strawberry. 

red or crimson. Stalk short. Cavity thinly russeted. Ca- 
lyx closed. Segments rather long, reflexed. Basin abrupt, 
deep, furrowed. Flesh yellow, a little coarse, crisp, tender, 
juicy, brisk subacid. Very good. September, October. 

Water. 

Originated in Durham Township, Bucks Co., Pa. Tree 
moderately vigorous, erect, forming a round, somewhat close 



248 THE APPLE. 

head ; blooms nearly two weeks later than other varieties, and 
produces abundantly every other year. Young wood very 
dark, blackish brown. 

Fruit medium, roundish conical, sometimes oblong conic 




Water. 

truncated, whitish yellow, shaded with rich purplish crimson 
in the sun, few brown dots. Stalk short, slender. Calyx 
closed. Basin small, abrupt, slightly corrugated. Flesh 
white, very tender, j uicy, pleasant subacid. Very good. Oc- 
tober, November. 

Wealthy. 

A new variety, originated by Peter M. Gideon, of Excel- 
sior, near St. Paul, Minn. So far the tree has proved hardy, 
vigorous, spreading and healthy. Very productive. Fruit 
beautiful and excellent. 

Fruit medium, oblate or roundish oblate. Skin smooth, 
whitish yellow ground, shaded with deep rich crimson in the 
sun, obscure broken stripes and mottlings in the shade, some- 
times entirely covered with crimson, many light dots. Stalk 
short to medium, slender. Cavity large, green, russet. Calyx 
partially closed. Basin deep, abrupt, uneven. Flesh white, 
fine-grained, stained with red, tender, juicy, lively, vinous, 



THE APPLE. 



249 




Wealthy. 

subacid. Yery good. Core small. Season, December, Feb- 
ruary, 




Westfidd Seek-no-Further 



250 



THE APPLE. 



Westfield Seek-no-Further. 
Connecticut Seek-no-Further, Seek-no-Further. Luxury. 

The Westfield Seek-no-Further is the Seek-no-Further of 
Connecticut, and is an old and highly esteemed variety of that 
district. It has a pearmain flavor. 

Fruit large, pretty regularly round conical, pale or dull 
red over a pale clouded green ground — the red sprinkled with 
obscure russeted yellow dots. Stalk very slender, three- 
fourths of an inch long, inserted in an even cavity. Calyx 
closed, or with a few reflexed segments, and set in an even 
basin of moderate depth. Flesh white, fine-grained, tender, 
with a rich pearmain flavor. Yery good or best. A first- 
rate fruit.- October to February. 

Western Beauty. 

Musgrove's Cooper. Big Rambo. Ohio Beauty. 

Origin unknown. William F. English, of E-hinehart, Ohio, 
seems to have brought it into notice, and furnished us speci- 



Westeru Beanty. 

mens. He writes that the tree is very vigorous, making a 
large spreading open head, an early and good bearer. 



THE APPLE. 



251 



Fruit large to very large, roundish oblate, regular. Skin pale 
yellow, shaded with bright red in the sun, and some rather ob- 
scure splashes and stripes of light red in the shade, and thick- 
ly sprinkled with large light and gray dots, the light ones 
being areole. Stalk of medium length, slender. Cavity large, 
sometimes slight russet. Calyx large, closed. Basin large, 
deep, slightly corrugated. Flesh whitish yellow, coarse, crisp, 
tender, juicy, mild pleasant subacid. Very good. Core 
small. 



White Pippin. 

Canada Pippin. 

This Apple is much cultivated at the West, but of un- 
known origin. It is of the Newtown Pippin class, distinct 
from Canada Reinette. Tree thrifty, upright, somewhat 




White Pippin. 



spreading, a regular and good bearer. Young shoots dark 
clear reddish brown, downy. 

Fruit large, form variable, roundish oblate, slightly oblique, 
greenish white, waxen, sprinkled with green dots, and becom- 
ing pale yellow at maturity, sometimes having a diiU blush 
and a few brown dots. Stalk short, inserted in a large cavi- 
ty, surrounded by green inisset. Calyx small, nearly closed, 



252 



THE APPLE. 



set in a large deep furrowed basin. Flesh white, tender, crisp, 
juicy, fine, rich subacid. Yery good to best. Core small. 
January to March. 

White Spanish Keinette. 



D'Espagne. 

Fall Pippin, erroneously. 
Large Fall Pippin. 
Cobbett's FaU Pippin. 



Reinette Blanche d'Espagne. 
Reinette d'Espagne. 
Camnesar. 
Elgin Pippin ? 



A very celebrated old Spanish variety. Tree vigorous, 
spreading, a good but not prolific bearer. 

Fruit very large, roundish oblate, with broad ribs on its 
sides, terminating in an uneven crown, where it is nearly as 
broad as at the base. Calyx large, open, very deeply sunk in 




White Spanish Eeinette. 

a broad-angled, oblique, irregular basin. Stalk half an inch 
long, set in a rather small, even cavity. Skin smooth, yel- 
lowish green on the shaded side, orange, tinged with brown- 
ish red next the sun, and sprinkled with grayish dots. Flesh 
yellowish white, crisp, tender, rich subacid. Yery good. The 
tree has the same wood, foliage, and vigorous habit as our 
Fall Pippin, and the fruit keeps a month longer. This is 
quite distinct from Fall Pippin. 



the apple. 
White Winter Pearmain. 



253 



Campbellite. 

Origin unknown, by some thought to be an old Eastern 
variety, highly esteemed at the West. Tree with a round 
head, rather irregular, hardy, and thrifty, a regular and good 
bearer. Young shoots very short-jointed, dull reddish brown, 
slightly grayish or downy at end. 




White Winter Pearmain. 



Fruit medium or above, roundish oblate conic, somewhat 
oblique. Stalk short, in a deep cavity. Calyx nearly closed. 
Segments long. Basin broad, uneven. Skin pale yellow, 
with a slight blush or warm cheek, thickly sprinkled with 
minute brown dots. Flesh yellowish, tender, crisp, juicy, 
very pleasant subacid. Very good. January to April. 

Williams' Favorite. 

Williams' Early. Williams' Red. 

A large and handsome dessert apple. It originated on th(? 
farm of Major Benjamin Williams, of Roxbury, near Boston, 
Mass. Tree moderately vigorous, spreading irregular, bears 



354 



THE APPLE. 



abundantly, and ripens from the last of July to the first of 

September. An excellent market variety. 

Fruit of medium size, roundish oblong conic, and a little 
one-sided. Stalk an inch long, slender, slightly sunk. Calyx 




Williams Favorite. 



closed, in a fun*owed basin. Skin very smooth, of a light 
red ground, but nearly covered with a fine dark red. Flesh 
yellowish white, and of a very mild and agreeable flavor. 
Good. Requires a strong, rich soil. 



Willis Sweet. 
Pear Lot. Pear-Tree Lot. 

Origin on the farm of Edward Willis, Oyster Bay, Long 
Island. Tree a vigorous, spreading, compact grower, produc- 
tive, but does not come early into bearing. Young shoots 
rich warm brown, slightly grayish. 

Fruit rather large, roundish, whitish, somewhat shaded 



THE APPLE. 255 

with a thin light red, and blotched with crimson, few brown 
dots. Stalk short and stout. Calyx small, closed. Basin 
abrupt, furrowed. Flesh whitish, crisp, juicy, tender, sweet, 




Willis Sweet. 

and rich. Very good. Core large. August, September. 
Valuable for table, market, and culinary purposes. 

Willow Twig. 
Willow. James Kiver. 

Of unknown origin. The tree is a poor grower in the nur- 
sery, but makes a good spreading, somewhat drooping orchard 
tree, quite hardy, and very productive, and although of only 
good quality, its keeping qualities, productiveness, and hardi- 
hood make it a profitable market Apple for rich prairie and 
bottom lands in the West. Young shoots slender, reddish 
brown, downy. Buds inconspicuous. 

Fruit medium size, roundish, slightly conic, somewhat ob- 
late, light yellow, or pale gi-eenish yellow, shaded and marbled 



256 



THE APPLE. 



with dull red, and sprinkled with numerous russet dots. 
Stalk rather short and slender. Cavity narrow, sometimes 
partially closed, with a lip. Calyx partially closed, in a some- 




Willow Twig. 



•what corrugated abrupt basin, 
very tender, pleasant subacid, 
keeping. 



Flesh yellowish green, not 
Good. Valuable for lute 



WiNESAP. 

Texan Red. Wine Sop ? Potpie Apple. Holland Red Winter. 

This is not only a good Apple for the table, but it is also 
one of the very finest cider fruits, and its fruitfulness renders 
it a great favorite with orchardists. The tree grows rather 
irregularly, and does not form a handsome head ; but it bears 
early, is productive, and the apples have the good quality of 
hanging late upon the trees without injury, while the tree 
thrives well on sandy, light soils. The tree is very hardy, 
and one of the most profitable orchard varieties wherever 
grown. Young wood reddish brown, with smooth red buds. 



THE APPLE. 



257 



Fruit of medium size, rather roundish conical. Skin 
smooth, of a fine dark red, with a few streaks, and a little 
yellow ground, appearing on the shady side. Stalk nearly an 
inch long, slender, set in an irregular deep cavity, often rus- 




Winesap. 



seted. Calyx small, closed, placed in a regular basin, with 
fine plaits. Flesh yellowish white, half fine, firm, crisp, with 
a rich, high flavor, somewhat vinous. Very good. November 
to May. 



Winter Sweet Paradise. 
Paradise Winter Sweet. Grandmother. 

From Pennsylvania. The Winter Sweet Paradise is a 
productive and excellent orchard fruit, always fair, and of 
fine appearance. Tree hardy, upright, vigorous, not an early 
bearer. Young shoots rather long, slender, reddishjgray. 

Fruit rather large, regularly formed, roundish oblate. 
Color dull green when picked, with a brownish blush, be- 
coming a little paler at maturity. Stalk short, set in a round 
cavity, often russeted. Calyx closed, small. Basin rather 
deep, slightly corrugated. Flesh white, fine-grained, tender, 
17 



258 THE APPLE. 




Winter Sweet Paradise. 



juicy, sweet, sprightly, and very good. Core rather small. 
November to March. 



Yellow Bellflower. 

BeUefleur Yellow. BeUe Fleur. 

Bishop's Pippm of Nova Scotia. Lady Washington. 

Reinette Musque. Warren Pippin. 

The Yellow Belle Fletir is a large, handsome, and excellent 
winter Apple, everywhere highly esteemed in the United 
States. It is most abundantly seen in the markets of Phila- 
delphia, as it thrives well in the sandy soils of New Jersey. 
Coxe first described this fruit, the original tree of which 
grew in Burlington, N. J. Tree a moderately vigorous 
grower, forming a spreading, roundish, rather drooping head. 
Young wood yellowish brown. A regular and excellent 
bearer. 

Fruit very large, oblong, a little irregular, tapering to the 
eye. Skin smooth, pale lemon yellow, often with a blush 
next the sun. Stalk long and slender, in a deep cavity. 
Calyx closed and set in a rather narrow, plaited basin. 
Seeds in a large hollow capsule or core. Flesh tender, juicy, 
crisp, with a sprightly subacid flavor ; before fully ripe it is 
considerably acid. Very good. December, February. 



THE APPLE. 



259 




Yellow Bellflower. 



Yellow Newtown Pippin. 

Albemarle Pippin. 

The Yellow Newtown Pippin is handsomer in appearance, 
and has a higher perfume than the Green or Newtown Pippin, 
and its flesh is rather firmer, and equally high flavored ; while 
the Green is more juicy, crisp, and tender. The Yellow 
Newtown Pippin is rather flatter, measuring only about two 
inches deep, and it is always quite oblique — projecting more 
on one side of the stalk than the other. When fully ripe it 
is yellow, sometimes with a rather lively red cheek, and a 
smooth skin, few or none of the spots on the Green variety, 
but with the same russet marks at the stalk. It is also more 
highly fragrant before and after it is cut than the Green. 
The flesh is firm, crisp, juicy, and with a very rich and high 
flavor. Both the Newtown Pippins grow alike, and they are 
both excellent bearers. This variety is rather hardier and 
succeeds best. February to May. 



260 



THE APPLE. 




f 



t« 



Yellow Newtown Pippin. 

York Imperial. 

Johnson's Fine Winter. 

Origin thought to be York Co., Pa. Tree moderately 
vigorous, spreading, holds its fruit and foliage well and late, 




York Imperial. 



THE APPLE. 261 

and is considered a valuable late variety in its locality. Very 
productive. Young wood rich brown, downy. 

Fruit medium, oblate oblique, flattened at the ends. Skin 
whitish or pale yellow, shaded with crimson in the sun, some 
rather obscure splashes and stripes, and thinly sprinkled with 
light and gray dots, a few areole. Stalk short. Calyx closed 
or partially open. Basin large, deep. Flesh yellowish, firm, 
crisp, juicy, pleasant, mild subacid. Good to very good. 
Core compact, small. November, February. 



SIBEEIAN CEABS AND IMPEOVED 
SIBEEIAN APPLES. 

The varieties of Siberian Crab Apples {Pyrus haccata) 
have, heretofore, been mainly valued for their handsome 
flowers and the beautiful appearance of the tree when loaded 
with fruit. 

Within the past year or two, however, considerable atten- 
tion has been given to their cultivation by fruit-growers in 
our Western and Northwestern States, because of the superior 
hardihood of the trees. Large numbers of seedlings have 
been gro^vn, some bearing full evidence of the paternity of 
the JPyrus haccata, others possessing more or less of the 
JPyrus malus, apparent more in the flesh and improved 
quality of the fruit than in the habit of the trees. They are 
all valuable for cider, preserves, and cooking, and some of the 
improved varieties, more truly, perhaps, Siberian Apples than 
Crabs, are quite pleasant and rich for the dessert. The great 
hardihood of the trees, and their productiveness, make them 
highly valuable for sections where the better varieties of the 
Pyrus malus do not succeed. In descriptions of these vari- 
ties the terms " medium, large, or small," must be considered 
as applied in comparison with the Siberian Crab. 

The common Siberian Crab is a beautiful little fruit, which 
is produced in rich clusters on the branches, and, at a distance, 
resembles large and handsome cherries. It is highly esteemed 
for preserving, and almost every large garden contains a tree 
of this variety. It forms a vigorous, neat tree, of rather 
small size, and its blossoms, which are white, are produced in 
'beautiful profusion in spring, and a large crop of fruit regu- 
Ip.rly follows. 



262 THE APPLE. 

ASTRAOHAN. 

This is one of the very largest sized of the old varieties. 

Fruit medium to large, roundish conical, bright rich clear 
red, with a fine light bloom. Calyx with long segments, 
prominent. Flesh whitish, crisp, juicy, sharp, brisk acid, 
tender. September. 

Bailey's Crimson. 

Raised by William H. Bailey, of Plattsburgh, N. Y. Tree 
upright, vigorous, very productive, large for a Siberian, and 
very beautiful. 

Fruit large, roundish, slightly conical. Skin, yellow, almost 
entirely covered with deep rich red or crimson, with a wh^^ish 
bloom. Stalk short to long, slender. Cavity small. Calyx 
closed. Basin rather small. Flesh yellow, firm, juicy, subacid, 
a little astringent. September, October. 

Double Flowering Chinese Crab. 

Double Flowering Apple. 

This very beautiful crab-tree from China, which produces a 
small green fruit, of no value, is highly admired for its showy 
blossoms. These are large, tipped with deep red in the bud, 
but when ojien are of a pale rose color, semi-double, large, 
and produced in fine clusters. It is an exceedingly orna- 
mental, small tree, growing from ten to twenty feet in height. 

Double White Siberian Crab. 

Fruit roundish, irregular, swollen on one side. Color red 
carmine on the sunny side, green on the shaded side, covered 
with a white bloom. Flowers large double white, very orna- 
mental. 

FoxLEY Crab. 

Raised by Thomas Andrew Knight, England, from seed of 
the Cherry Crab, Tree hardy. Fruit produced in clusters. 

Fruit medium, roundish oblate, golden yellow. Stalk long. 
Flesh yellow, crisp, juicy, subacid. 

General Grant. 

Size large for a crab, round, oblate, warm yellow ground, 
with broken stripes of dark, becoming, on the sun-exposed 
side, entirely red, and very dark, almost black red, with a few 
minute light dots. Stalk slender. Cavity open, moderately 
deep. Calyx closed. Basin broad, not deep, but conspicu- 



THE APPLE. 263 

ously furrowed. Flesh white, moderately fine-grained, not 
juicy, very mild subacid. Core large for size of fruit. Late 
Autumn. 

Hampton's Siberian Crab. 

A beautiful variety, originated with Wm. C. Hampton, 
Hardin Co., O. 

Fruit large for a Siberian Crab, ovate conical, deep rich 
crimson, blotched and indistinctly striped with clear orange 
and yellowish red. Blossoms large. This is one of the most 
beautiful of all the. crabs, especially when in bloom. 

Hyslop. 

This variety has been long and pretty extensively cultivated. 
The trees are hardy, the gi'owth strong, rather spreading. 
Wood light colored, a little downy. 

Fruit large, produced in clusters, roundish ovate, dark rich 
red, covered with a thick blue bloom. Stalk long, slender. 
Calyx closed. Flesh yellowish, subacid, good for culinary 
uses and for cider. 

Lady Crab. 

This is a foreign variety, of great l:)eauty, and the tree a 
vigorous, upright grower, much resembling the Lady Apple. 
Very productive. Young wood grayish reddish dark brown, 
with conspicuous white or gray dots. 

Fruit small, roundish oblate, a little oblique, rich dark red, 
with traces of russet, and many apparently rough russet dots. 
Stalk medium length for a crab, quite slender. Cavity open, 
broad, deep russeted. Calyx almost closed, with connected 
half-recurved segments. Basin broad, shallow, distinctly 
corrugated next the calyx. Flesh yellowish,- moderately 
juicy, mild subacid. November, December. 

Large Bed Siberian Crab. 

This variety is about twice the size of the common Siberian 
Crab, roundish ovate, with a large and prominent calyx, and 
a pale red and yellow skin. It forms a larger tree, with 
rather coarser foliage than the common variety, and is 
esteemed for the same purposes. September and October. 

Large Yellow Siberian Crab. 

Ffuit similar in size to the foregoing, roundish oval, flat- 
tened at base and crown, light clear yellow, often inclining 
to amber, with a warm cheek. 



264 the apple. 

Marengo. 

The discovery of this variety, as well as its identity witl 
the Siberian Crabs, Pyrus baccata, as a tree, is attributed t( 
James F. Lester, Marengo, 111. It is said to be a seedling 
found in the rows of an old seedling nursery of apple-stocks 
The original tree is thought to be about eighteen years old 
Young shoots vigorous, reddish brown, with the gray specks 
bloom, and scaly cuticle peculiar to the Siberian. 

The fruit is large for its class ; in form roundish, flattenec 
at blossom end, bright warm red on yellow ground, smooth 
with a few scattered gray or light russet dots. Flesh yelloW' 
ish white, crisp, juicy, a little harsh until fully ripe, when ii 
is a mild and pleasant subacid. Stalk long, slender, set in 
narrow cavity. Calyx closed. Basin broad, open, corru 
gated. Early Winter to late in Spring. 

Montreal Beauty. 

This is one of the most beautiful of all Crabs, in appear 
ance. 

Fruit large, roundish oblate, bright yellow, mostly coverec 
and shaded with rich red. Flesh yellowish, rich, firm, acid. 
September, October. 

Powers' Large. 

Originated with Hiram Powers, Catskill, N. Y. Tree 
vigorous, hardy, and productive. 

Fruit large, roundish oblate, waxen white, shaded an( 
striped with carmine, crimson, and yellow, and covered with 
a lilac bloom. Flesh sharp, yet mild acid. Fine for cooking. 
Early October. 

Transcendent. 

This is one of the best of the early autumn varieties. 

Fruit medium to large for its class, roundish oblong, flat- 
tened at its ends, slightly but regularly ribbed, golden yellow, 
with a rich crimson red cheek in the sun, covered with 
delicate white bloom ; when fully ripe the red nearly covers 
the whole surface. Stalk long and slender, set in an open, 
deep cavity. Calyx closed, with long reflexed segments. 
Flesh creamy yellow, crisp, subacid, a little astringent until 
fully mellow, when it is pleasant and agreeable. Early Au 
tumn. 



THE ALMOND. 



CHAPTER X. 



THE ALMOND. 



Amygdcdus communis^ Dec, BosacecB of botanists. 

Amandier of the French ; Mandelbaum, German ; Mandorlo^ Italian ; 

AlmendrOj Spanish. 

The Almond-tree, which is a native of the north of Africa 
and the mountains of Asia, has long been cultivated, and is 
mentioned in Scrii)ture as one of the charms of the fertile 
land of Canaan. It so strongly resembles the peach-tree that 
it is difficult to distinguish it by the leaves and wood only ; 
indeed, several botanists are of opinion, from exj^eriments 
made in raising the almond from seed, that this tree and the 
peach are originally the same species, and that the rich and 
luscious peach is the effect of accidental variation, produced by 
culture on the almond. The chief distinction between the two 
in our gardens lies in the fruit, which, in the almond, consists 
of little more than a stone covered with a thick, dry, woolly 
skin, while the peach has in addition a rich and luscious 
flesh. The blossoms of the almond resemble those of the 
peach, but are larger ; they are produced in great profusion, 
early in the season, before the leaves, and are very ornamen- 
tal. 

Uses. The kernel of the sweet almond is Mghly esteemed 
as an article of food, and is largely used as an ingi-edient in 
confectionery, cookery, and perfumery. It is raised in gi-eat 
quantities in the south of Europe, especially in Portugal, and 
is an important article of commerce. The bitter almond is 
used in cookery and confectionery, and in medicine ;. it fur- 
nishes the prussic acid of the shops, one of the most 
powerful of poisons. From bo^Ji species an oil is also ob- 
tained. 

In France the almond is preferred as a stock on which to 
bud and graft the peach, which in a very dry climate or 
chalky soil, it is found, renders the latter more healthy and 
fruitful than its own bottom. The sweet hard-shelled variety 
(Douce a coque dure) is preferred for stocks by French nur- 
serymen. 

Cultivation. The almond thrives best in a warm dry soil, 
and its general cultivation in this country is precisely like 
that of the peach. The sweet almond is the only one con- 
side7"ed of value here, and it is usually propagated by budding 
it on plum stock, or on the bitter almond seedlings. It is 
rather more hardy at the North when budded on the former. 



266 THE ALMOND. 

and as the buds of the sweet almond are rather slender and 
small, the plum stocks to be budded should be thrifty seed- 
lings, not more than a fourth of an inch in diameter at the 
place where the bud is inserted. 

The Common Almond, the Hard-shell Sweet Almond, and 
the Bitter Almond, are hardy in the latitude of New York, 
and will bear tolerable crops without care. The Soft-shell 
Sweet Almond, or Ladies' Almond, will not thrive well in 
the open garden, as a standard, north of Philadelphia; but 
they succeed well trained to a wall or on espalier rails in a 
warm situation, the branches being slightly protected in 
winter. 

There is no apparent reason why the culture of the almond 
should not be pursued to a profitable extent in the warm and 
favorable climate of some of the Southern States. Especially 
in the valley of the Ohio and Tennessee it would be likely to 
succeed admirably. 

Soft-Shell Sweet Almond. 

Doux d coque tendre. Amandier des Dames, ou 
Sultan a coque tendre. Amande Princesse. 
Amandier a coque tendre. Ladies' Thin ShelL 
des Dames. 



The Soft-shell or Ladies' Almond is the finest of all the 
Almonds. It is the very variety common in the shops of the 
confectioners, with a shell so thin as to be easily crushed be- 
tween the fingers, and the kernel of which is so highly es- 
teemed at the dessert. It ripens early in the season, and is 
also highly esteemed in a young or fresh state, being served 
on the table for this purpose about the middle of July in 
Paris. The blossoms of this variety expand at the same time 
with the leaves, and are more deeply tinged with red than the 
foregoing. Several varieties are made of this in France, but 
they are (as quoted above) all essentially the same fruit. 

Fruit two inches long, oval, compressed. The nut is more 
than an inch long, oval, pointed, one-sided, with a light- 
colored, porous, very tender shell. The kernel sweet and 
rich. 

On the plum stock, in a favorable aspect, this Almond suc- 
ceeds, with a little care, in the Middle States. 

Ornamental Varieties. The Dwarf Double Flowering 
Almond {Amygdcdus pumila, Lin. Prunus sinensis of some) 
is a beautiful well-known low shrub, extremely ornamental in 
spring, being covered with a profusion of small pink blossoms, 
very double. There is also a Double White, similar in habit 
of srrowth. 



THE APRICOT. 267 

The Large Double Flowering Almond {A. d f/randejleur, iV. 
Duh.) (A. communis j^l^'^o) is a beautiful French variety, 
with large nearly white flowers, two inches in diameter. It 
also bears a good small hard-shell Almond. 



CHAPTER XI. 

THE APRICOT. 



Armeaiaca vulgaris^ Dec. Rosacece of botanists. 

Ahncotier at the French ; Aprikosenbauin^ German ; Albercoco^ Italian ; 

Albaricogue, Spanish. 

The Apricot is one of the most beautiful of stone fruit-trees, 
easily known by its glossy heart-shaped foliage, large white 
blossoms, and smooth-skinned golden or ruddy fruit. In the 
fruit-garden it is a highly attractive object in early spring, as 
its charming flowers are the first to expand. It forms a fine 
spreading tree of about twenty feet in height, and is hardy 
enough to bear as an open standard south of the 42d degree 
of latitude in this country. 

The native countries of this tree are Armenia, Arabia, and 
the higher regions of Central Asia. It is largly cultivated in 
China and Japan ; and, indeed, according to the accounts of 
Grosier, the mountains west of Pekin are covered with a 
natural growth of apricots. The names by which it is known 
in various European countries all seem to be corruptions of 
the original Arabic term JBerkoche, 

Uses. A very handsome and delicous dessert fruit, only in- 
ferior to the peach, ripening about midsummer, after cherries 
and before plums, at a season when it is peculiarly accep- 
table. For preserving in sugar or brandy, for jellies or 
pastries, it is highly esteemed, and, where it is abundant, an 
admirable liquor is made from the fruit ; and it is also dried 
for winter use. In some parts of Germany, the free-bearing 
sorts — the Turkey, Orange, and Breda — are largely cultivated 
for this purpose. 

Cultivation. This tree is almost always budded on the 
plum stock (on which in July it takes readily), as it is found 
more hardy and durable than upon its own root. Many nur- 
serymen bud the apricot on the peach, but the trees so pro- 
duced are of a very inferior quality — short-lived, more liable 
to diseases, and the fruit of a second-rate flavor. Budded on 



268 THE APRICOT. 

the plum they are well adapted to sti'ong soils, in which they 
always hold their fruit better than in light sandy soils. 

Apricots generally grow very thriftily, and soon make fine 
heads, and produce an abundance of blossoms and young 
fruit ; but the crop of the latter frequently falls off when 
half grown, from being stung by the plum weevil or curculio, 
to which the smooth skin of this fruit seems highly attrac- 
tive. To remedy this the same course must be pursued as 
is directed for the plum. Seedling apricots are usually more 
hardy and productive here than the finer grafted sorts. 

Tliis is a favorite tree for training on walls or espaliers, 
and, in town gardens especially, we often see it trained against 
the sides of brick houses, and yielding most abundantly. As 
it bears its fruit in the same way as the peach, and requires 
the same management, we must refer our readers to the latter 
head for directions as to pruning and training. As the apri- 
cot, however, expands its blossoms very early, it should not 
be placed on an east wall, or in a situation where it is too 
much exposed to the full morning sun. 

Diseases. When budded on the plum, this tree is but 
little liable to diseases, and may be considered a hardy fruit- 
tree. In order to render it fruitful, and keep it for a long 
time in a productive state, we cannot too strongly urge the 
advantages of the shortening-in system of pruning recom- 
mended for the peach. ' 

Breda. 

De Hollande. Amande Aveline. Persique. 

Hasselnussmandel. Ananas. 

This is a very excellent small Apricot, said to be originally 
from Africa, which bears well with common culture, and 
deserves a place in all gardens, as it is not only a high-flavored 
dessert sort, but it makes one of the richest preserves. The 
blossom buds are tinged with deep red before they expand. 

Fruit rather small, about an inch and a half in diameter, 
roundish, sometimes rather four-sided. Suture well marked. 
Skin orange, becoming dark orange in the sun. Flesh deep 
orange, rich, high-flavored, and rather juicy — separating freely 
from the stone. The kernel, which is sweet, is eaten in France, 
whence the name Ammide Aveline. First of August. 

Early Golden. 

Dubois' Early Grolden. 

Origin unknown. Introduced by Charles Dubois, Fishkill 
Landing, N. Y. Tree vigorous, with long, rather slender 
branches. 



THE APRICOT. 269 

Fruit small, roundish oval, with the suture well marked, 
and extending half-way round. Skin smooth, pale orange. 
Flesh yellow, moderately juicy and sweet, with a very good 
flavor — separates from the stone. Middle of July. 



Early Moorpark. 

A variety much resembling the Moorpark, but ripening 
some weeks earlier. 

Fruit roundish, inclining to oval, deep suture on one side, 
extending from the base to the apex. Skin yellow, mottled 
and dotted with crimson on the exposed side. Flesh in all 
respects resembling that of the Moorpark. Stone oblong, 
with a covered channel along the back, which is pervious. 
Kernel bitter. 



Golden Drop. 

This new Apricot is described by Rivers as having been 
raised from seed of the Musch-Musch, and is about the size 
of an Orleans Plum, bright orange and crimson. Flesh melt- 
ing, with a delicious pine flavor. Ripe middle July. 



Hemskirke. 

A large and beautiful English variety, of the finest quali- 
ty. It strongly resembles the Moorj^ark, from which it is 
known by its stone not being perforated like that variety. 
It also ripens a little earlier. 

Fruit large, roundish, but considerably compressed or flat- 
tened on its sides. Skin orange, with a red cheek. Flesh 
bright orange, tender, rather more juicy and sprightly than the 
Moorpark, with a rich and luscious plum-like flavor. Stone 
rather small, and kernel bitter. End of July. 



Kaisha. 

A variety from Syria, of high rejmtation abroad, but we 
have found the tree tender and unhealthy. 

Fruit medium, roundish, with a deep suture toward the 
stalk, pale yellow, mottled and tinged with red in the sun. 
Flesh tender, juicy, pale yellowish, paiting freely from the 
stone, sugary, high-flavored. Stone small, roundish. Kerne' 
sweet. July and first of August. 



270 the aphicot. 

Large Early. 

Gros Precoce. De St. Jean. Precoce d'Esperin. 

Gros d'Alexandrie. Gros Fruhe. d'Hongrie. 

De St. Jean Rouge. 

A fine large, early variety from France, of vigorous 
growth, and one of the best of the early sorts. 

.Fruit of medium size, rather oblong, and compressed. 
Suture deep. Skin slightly downy, pale orange in the shade, 
fine bright orange with a few ruddy spots in the sun. Flesh 
separating readily from the stone ; orange-colored, rich, and 
juicy. Kernel bitter. Middle of July. 

MOORPARK. 

Anson's. Oldaker's Moorpark. Dumnore. 

Walton Moorpark, Dunmore's Breda. Temple's. 

Sudlow's Moorpark. De Nancy. Hunt's Moorpark. 

This fine variety is the most popular and widely dissemi- 
nated in this country, except the Breda. It has its name 
from Moorpark, the seat of Sir William Temple, in England, 
where it was cultivated more than one hundred and forty 
years ago. It is only a moderate bearer here, and especially 
requires the shortening-in mode of pruning, as recommended 
for the peach. 

Fruit large, roundish, about two inches and a quarter in 
diameter each way, on a standard tree ; rather larger on one 
side of the suture than the other. Skin orange in the shade, 
but deep orange or brownish red in the sun, marked with 
numerous dark specks and dots. Flesh quite firm, bright 
orange, parting free from the stone, quite juicy, with a rich 
and luscious flavor. Stone peculiarly perforated along the 
back, where a pin may be pushed through nearly from one 
end to the other. Kernel bitter. Ripe early in August. 

MuscH-MuscH. 
D'Alexandrie. 

This delicious little Apricot takes its name from the city 
of Musch, on the frontiers of Turkey in Asia ; but it is also 
common about Alexandria, and in Northern Egypt it is said 
to be raised in such abundance that the dried fruit is an arti- 
cle of commei-ce. The tree is rather delicate, and requires a 
sheltered position. 

Fruit rather small, about an inch and a half in diameter, 
round. Skin deep yellow, with a little orange red on the 
sunny side. Flesh yellow, with a translucent p%dp^ tender, 
melting, and very sweet. Kernel sweet. 



the apricot. 271 

Peach. 

Anson's Imperial. Royal Peach. Peche. 

Abricot Peche. De Nancy. Du Luxembourg. 

Peche Grosse. Wurtemburg. Pfirsiche. 

The Peach Apricot, originally from Piedmont, has long 
been considered the finest variety ; and it is with us the 
largest and most excellent sort cultivated — being often as 
large as a Peach — of medium size, handsome, and of delicious 
flavor. It very strongly resembles the Moorpark, but the 
two are readily distinguished by the eye when standing near 
each other, and the fruit of the Peach is rather larger and 
finer, and a few days earlier. 

Fruit of the largest size, about two and a half inches in 
diameter, roundish, rather flattened, and somewhat compressed 
on its sides, with a well-marked suture. Skin yellow in the 
shade, but deep orange, mottled with dark brown, on the 
sunny side. Flesh of a fine yellow saffron color, juicy, rich, 
and high-flavored. Stone with the same pervious passage as 
the Moorpark, and with a bitter kernel. 

Roman. 

Apricot Commun. Germine. 

Groose Germine. Transparent. 

This is with us one of the largest growing and hardiest 
Apricot trees, and produces good crops every year in cold or 
unfavorable situations, where none of the other sorts except 
the Masculine succeed. It is therefore, though inferior in 
flavor, a valuable sort for northern situations. The blossoms 
will bear quite a severe frost without injury. 

Fruit middle-sized, oblong, with the sides slightly com- 
pressed, with but little or no suture. Skin entirely pale 
yellow, or very rarely dotted with a few red spots on one 
side. Flesh dull yellow, soft, rather dry. When ripened by 
keeping a few days in the house, the flavor is tolerably good. 
Stone oblong, with a bitter kernel. Pipe the last of July 
and first of August. 

There is a Blotched-leaved Roman (commun a feuilles 
IJanaches, of the French), precisely like the foregoing in all 
respects, except the white or yellow stain in the leaf — but it 
is quite distinct from the blotched-leaved Turkey, cultivated 
here. 

Royal. 

A fine large French variety, raised a few years since at the 
Royal Luxembourg Gardens. It is nearly as large as the 



272 THE BERBERRY. 

Moorpark, but with larger leaves borne on long footstalks, 
and without the pervious stone of that sort. It is quite as 
high flavored, and ripens a week or ten days earlier. 

Fruit roundish, large oval, slightly compressed. Skin dull 
yellow, with an orange cheek, very faintly tinged with red, 
and a shallow suture. Flesh pale orange, firm and juicy, 
with a rich vinous flavor, E-ipe the latter end of July. 

Curious or ornamental varieties. The Briaijoon Apricot 
[A. brigantiaca, Dec), a very distinct species, so much re- 
sembling a plum as to be called the BrianQon Plum by many 
authors {Prune de Briangon, Poit.), is a small irregular tree 
or shrub, ten or twelve feet high, a native of the Alps. It 
bears a great abundance of small, round, yellow, plum-like 
fruit in clusters, which are scarcely eatable ; but in Franco 
and Piedmont the kernels of this variety make the " huile de 
marmotte," which is worth double the price of the olive oil. 

The Double-flowering Apricot is a pretty ornamental 
tree, yet rare with us. 

Selection of Apricots for a small garden. Large Early, 
Breda, Peach, Moorpark. 

Selection for a cold or northern climate. Ked Masculine, 
Roman, Breda. 



CHAPTER XII. 

THE BERBERRY. 



Barheris milgarls, L. Berheixicece^ of botanists. 

Bpine-vinette, of the French ; Berheiitzen^ German ; Benrhero^ Italian ; 

Berheris^ Spanish, 

The Berberry (or barberry) is a common prickly shrub, 
from eight to ten feet high, which grows Avild in both hemi- 
spheres, and is particularly abundant in many parts of, New 
England. The flowers, the roots, and the inner wood are of 
the brightest yellow color, and the small crimson fruit is 
borne in clusters. It is a popular but fallacious notion, en- 
tertained both here and in England, that the vicinity of this 
plant, in any quantity, to grain fields, causes the rust. 

The barberry is too acid to eat, but it makes an agreeable 
preserve and jelly, and an ornamental pickle for garnishing 
some dishes. From the seedless sort is made in Rouen a 
celebrated sweetmeat, confiture dj' epine-vinette. The interior 
bark is used in France for dyeing silk and cotton a bright- 
yellow. 



THE BLACKBERRY. 273 

Culture. Tlie culture is of the easiest description. A 
rich light soil gives the largest fruit. It is easily propagated 
by seed, layers, or suckers. When the fine fruit of the bar- 
berry is desired, it should be kept trained to a single stem — 
as the suckers which it is liable to produce frequently render 
it barren, or make the fruit small. 

Common Red. 

This is too well known to need description. In good soils 
it grows twelve or fifteen feet high, and its numerous clusters 
of bright oval berries are very ornamental in autumn. There 
is a Large Red variety of this, which is only a variation pro- 
duced by cultivation in rich soil. There are also varieties 
of this in Europe with pale yellow, white, and purple fruit, 
which are not yet introduced into this country, and which 
scarcely differ in any other respect than the color. And 
there is a so-called sweet variety of the common Berberry 
from Austria {JB. v. dulcis), but it is scarcely less acid than 
the common. 

A variety with purple foliage diflfers but little in the fruit, 
which is perhaps not quite as fleshy, but the foliage is ex- 
tremely ornamental. 



THE BLACKBERRY. 



There are several species of the Bramble indigenous to 
this country, which produce eatable fruit, but the best for 
the table, or for cooking, are the Low Blackberry, a trailing 
shrub, and the following varieties of the High Blackberry. 

The fruit is larger than that of the Raspberry, with fewer 
and larger grains, and a brisker flavor. It ripens about the 
last of July or early in August, after the former is past, and 
is much used by all classes in this country. There is no 
doubt that varieties of much larger size, and greatly superior 
flavor, might be produced by sowing the seeds in rich garden 
soil, especially if repeated for two or three successive genera- 
tions. 

XJ-SES. — The Blackberry is more generally cultivated of late 
years than formerly, and is considerably grown in the garden 
for family use, for the dessert, and for culinary purposes, 
such as canning, making tarts, preserves, jellies, jams, and 
wines for home uses. It is also quite largely cultivated in 
Bome localities for the market. 

Propagation. — The Blackberry is usually propagated by 
18 -••-.-. 



274 THE BLACKBERRY. 

suckers or offsets, springing up from the main roots. It may 
also be grown from pieces of the roots, from two to three 
inches long, and planted in a light sandy soil early in the 
spring, covered about one inch deep, and a slight coat of 
lio^ht mulch added to prevent the earth from drying or 
baking. In the fall, when the plants have done growing and 
well ripened, the pieces of roots should be put into a box of 
sufficient size to hold as many as are wanted for planting, 
and a few holes bored in the bottom for drainage ; an inch 
of light moist (not wet) soil put on over this, then a layer of 
roots, and so on alternately until the box is filled. Then a 
hole dug in a dry part of the garden, the box sunk level with 
the surface, and covered sufficiently deep to keep out the 
frost, rounding up the earth to carry off the water. 

Soil and Culture. — The Blackberry does not require so 
rich a soil as the Strawberry and Raspberry, but rather dry 
than very moist or wet, because they are large, coarse-growing 
plants ; and if the soil is too rich the canes will grow large 
and succulent, and will not be so hardy nor productive as 
those of a moderate growth. The suckers or canes should be 
planted in rows eight feet apart, and from three to four feet 
in the rows — a single plant at each place is sufficient ; and 
as the canes grow they should be tied to stout stakes, or 
trained to a trellis made with posts and wire. It is also a 
good plan, and perhaps the best one, especially for field cul- 
ture, when the young growing plants have attained the height 
of four or five feet, to pinch out the terminal bud, which 
causes side shoots to be thrown out, and makes the plants 
more stocky and hardier ; these lateral shoots should be 
shortened in the coming spring to within eighteen inches of 
the main stalk. If more suckers spring up than are needed 
for the coming season, they should be dug iip as soon as they 
appear. All the old bearing canes should be cut out annu- 
ally, and soon after they have done bearing. 



Dorchester. 

Introduced to notice by the late Capt. Lovett, of Beverly, 
Mass. Nearly equal in size to New Rochelle, of a more 
elongated form, earlier grains rather smaller, somewhat 
sweeter, and producing large crops of high-flavored fruit, a 
vigorous grower. 

Fruit large, oblong conic, sometimes measuring an inch 
and a quarter in length, of a deep shining black. The berries 
should be fully matured before they are gathered ; it bears 
carriage well. Ripens about the first of August. 



THE CHERRY. 275 

KiTTATINNY. 

A native wilding from the Kittatinny Mountains, Warren 
Co., N. J. It has within a few years become widely dissemi- 
nated, and everywhere proves of the highest value. Canes 
quite hardy, and very productive ; ripening early, and con- 
tinuing a long time. 

Fruit large to very large, roundish conical, rich glossy 
black, moderately firm, juicy, rich, sweet, excellent. * 

Low Blackberry. 

Trailing Blackberry. Dewberry. Rubus Canadensis. 

A low, trailing, prickly shrub, producing large white blos- 
soms in May, and very large roundish oblong black fruit in 
midsummer. Leaflets from three to five in number. The 
fruit, when in good soil and fully exposed to the sun, is high- 
flavored, sweet, and excellent. 

New Rochelle. 
Seacor's Mammoth. Lawton. 

This remarkable variety was found by Lewis A. Seacor, in 
its native wildness by the roadside, in the town of New Ro- 
chelle, Westchester Co., N. Y. It is of very vigorous growth, 
with strong spines which belong to the bramble, is hardy 
and exceedingly productive. 

Fruit very large, oval, and, when fully ripe, intensely 
black. When mature the fruit is very juicy, rather soft and 
tender, with a sweet, excellent flavor; when gathered too 
early it is acid and insipid. The granules are larger, conse- 
quently the fruit is less seedy than any other variety. Hipens 
about the first of August, and continues in use five or six weeks. 



CHAPTER XIII. 



The Cherry. 

Cerasus splvestris, and C. vulgaris, Arb. Brit. 

BoscacecB, of botanists. Cerisiei\ of the French ; Kirschenhaum^ 

German ; Ciriego^ Italian ; Cerezo^ Spanish. 

The Cherry is a fine, luxuriant fruit-tree, with smooth, 
light-colored bark, and generally of rapid growth. The va- 
rieties of the black and he^rt-shaped cherries are always vig- 



276 THE CHERRY. 

orous, and form fine large spreading heads, forty or fifty feet 
in height ; but those of the acid or red cherry are of lower, 
more bushy, and tardy growth. In the spring the cherry- 
tree is profusely covered with clusters of snow-white blos- 
soms, and earlier in summer than upon any other tree ; these 
are followed by abundant crops of juicy, sweet, or acid fruit, 
hanging upon long stalks, and enclosing a smooth stone. 

The. Cherry comes originally from Asia, and the Roman 
general, Lucullus, after a victorious expedition into Pontus, 
has the reputation of having brought it to Italy from Cera- 
sus, a town in that province, in the year 69 B.C. According 
to Pliny, the Romans, 100 years after this, had eight vari- 
eties in cultivation, and they were soon afterwards carried to 
all jDarts of Europe. The seeds of the cultivated cherry 
were brought to this country very early after its settlement, 
both from England and Holland. 

Uses. As a pleasant and refreshing dessert fruit, the 
cherry is eveiywhere highly esteemed. The early season at 
which it ripens, its juiciness, delicacy, and richness, render it 
always acceptable. While the large and fleshy varieties are 
exceedingly sweet and luscious, others which are more tender, 
and more or less acid, are very valuable for pies, tarts, and 
various kinds of cookery. The fruit of the Kentish or Early 
Richmond is excellent when stoned and dried, and the Maz- 
zard, and our wild Virginia cherries, are used to give a flavor to 
brandy. When canned they retain their character and are very 
delicious. The Dukes or Moiellos are best for the purpose. 

The celebrated German Jxirschivasser is made by distilling 
the liquor of the common black mazzard or gean (in which 
the stones are ground and broken, and fermented with the 
pulp), and the delicious JRataJia cordial of Grenoble is also made 
from this fruit. Maraschino, the most celebrated liqueur of 
Italy, is distilled from a small gean or mazzard, with which, 
in fermenting, honey and the leaves and kernels of the fruit 
are mixed. 

The gum of the Cherry is nearly identical with gum 
arable, and there are some marvellous stories told of its nu- 
tritive properties. The wood of the cherry is hard and 
durable, and is therefore valuable for many purposes ; but 
the best wood is aflbrded by our common wild or Virginia 
cherry, which is a very good substitute for mahogany, taking 
a fine polish. 

The larger growing sorts of black cherry are the finest of 
all fruit-trees for shade, and are, therefore, generally chosen 
by farmers, who are always desirous of combining the useful 
and the ornamental. Indeed, the Cherry, from its symmetric 
cal form, its rapid growth, its fine shade, and beautiful bios- 



TTIE CHERRY. 277 

soms, is exceedingly well suited for a roadside tree in agri- 
cultural districts. We wish we could induce the planting of 
avenues of this and other fine-growing fruit-trees in our 
country neighborhoods, as is the beautiful custom in Ger- 
many, affording ornament and a grateful shade and refresh- 
ment to the traveller at the same moment. Mr. Loudon, in 
his Arboretum, gives the following account of the cherry 
avenues in Germany, which we gladly lay before our read- 
ers : — 

*' On the Continent, and more especially in Germany and 
Switzerland, the cherry is much used as a roadside tree ; par- 
ticularly in the northern parts of Germany, where the apple 
and pear will not thrive. In some countries the road passes 
for many miles together through an avenue of cherry-trees. 
In Moravia, the road from Brunn to Olmutz passes through 
such an avenue, extending upwards of sixty miles in length ; 
and in the autumn of 1828 we travelled for several days 
through almost one continuous avenue of cherry-trees, from 
Strasburg by a circuitous route to Munich. These avenues, 
in Germany, are planted by the desire of the respective gov- 
ernments not only for shading the traveller, but in order 
that the poor pedestrian may obtain refreshment on his jour- 
ney. All persons are allowed to partake of the cherries, on 
condition of not injuring the trees ; but the main crop of 
the cherries, when ripe, is gathered by the respective propri- 
etors of the land on which it grows ; and when these are 
anxious to preserve the fruit of any particular tree, it is, 
as it were, tabooed ; that is, a wisp of straw is tied in a con- 
spicuous part to one of the branches, as vines by the road- 
sides in France, when the grapes are ripe, are protected by 
sprinkling a plant here and there with a mixture of lime and 
water, which marks the leaves with conspicuous white 
blotches. Every one who has travelled on the Continent in 
the fruit season, must have observed the respect that is paid 
to these appropriating marks ; and there is something highly 
gratifying in this, and in the humane feeling displayed by the 
princes of the different countries in causing the trees to be 
planted. It would indeed be lamentable if kind treatment 
did not produce a corresponding return." 

Soil and Situation. A dry soil for the cherry is the 
universal maxim, and although it is so hardy a tree that it 
will thrive in a great variety of soils, yet a good sandy or 
gravelly loam is its favorite place. It will indeed grow in 
much thinner and dryer soils than most other fruit-trees, but 
to obtain the finest fruit a deep and mellow soil, of good 
quality, is desirable. When it is forced to grow in wet 
places, or where the roots are constantly damp, it soon 



278 THE CHERRY. 

decays and is very short-lived. And we have seen this tree, 
when forced into too luxuriant a growth in our over-rich 
Western soils, become so gross in its wood as to bear little 
or no fruit, and split open in its trunk, and soon perish. It 
is a very liard}'^ tree, and will bear a great variety of expo- 
sures Avithout injury. In dee]) warm valleys, liable to spring 
frosts, it is, however, well to plant it on the north sides of 
hills, in order to retard it in the spring. 

Pkopagatiox. The finer sorts are nearly always propa- 
gated by budding on seedlings of the common black mazzard, 
which is a very common kind, producing a great abundance 
of fruit, and very healthy, free- growing stocks. To raise 
these stocks, the cherries should be gathered when fully ripe, 
and allowed to lie two or three days together, so that they 
may be partially or wholly freed from the pulp by washing 
them in water. They should then be planted immediatel}^ 
in drills in the seed-plot, covering them about an inch deep. 
They will then vegetate in the following spring, and in good 
soil will be fit for planting out in the nursery rows in the 
autumn or following spring, at a distance of ten or twelve 
inches apart in the row. Many persons preserve their cherry- 
stones in sand, either in the cellar or in the open air, until 
spring, but we have found this a more precarious mode ; the 
cherry being one of the most delicate of seeds when it com- 
mences to vegetate, its vitality is frequently destroyed by 
leaving it in the sand twenty-four hours too long, or after it 
has commenced sprouting. 

After planting in the nursery rows, the seedlings are gene- 
rally fit for budding in tlie month of August following. 
And in order not to have weak stocks overjDOwered by vigor- 
ous ones, they should always be assorted before they aie 
planted, placing those of the same size in rows together. 
Nearly all the cherries are grown with us as standards. The 
English nurserymen usually bud their standard cherries as 
high as they wish them to form heads, but we always prefer 
to bud them on quite young stocks, as near the ground as 
possible, as they then shoot up clean, straight, smooth stems, 
showing no clumsy joint where the bud and the stock are 
united. In good soils the buds v/ill frequently make shoots, 
six or eight feet high, the first season after the stock is 
headed back. Grafting of the cherry may be performed the 
same as with the apple and pear, btit the work, to be success- 
ful, should always be performed early in the season, before 
the frost is well out of the ground. If omitted until the 
buds begin to swell strongly, the chances for success are less 
than those of failure. 

When dwarf trees are requii'ed, the Morello seedlings are 



THE CHERRY. 279 

used as slocks, or the Perfumed Cherry (Cerasus Mahaleb) is 
employed ; but as standards are almost universally preferred, 
these are seldom seen here. Dwarfs in the nursery must be 
headed back the second year, in order to form lateral shoots 
near the ground. 

Cultivation. The cherry, as a standard tree, may be said 
to require little or no cultivation in the Middle States, 
further than occasionally supplying old trees with a little 
manure to keep up their vigor, pruning out a dead or cross- 
ing branch, and washing the stem with soft soap should it 
become hard and bark-bound. Pruning, the cherry very 
little needs, and as it is always likely to produce gum (and 
thus decay), it should be avoided, except when really required. 
It should then be done in 7nidsumme7', as that is the only 
season when the gum is not more or less exuded. The 
cherry is not a very long-lived tree, but in favorable soil the 
finest varieties generally endure about thirty or forty years. 
In the County of Perry, OJiio, there is a tree of the Black 
Mazzard variety w^hich is eighty feet in height, and four feet 
one inch in diameter of main trunk, while the length of the 
largest limb or branch is forty-two feet. 

A large cherry-tree at Walworth, N. Y., is recorded as 
measuring fourteen feet six inches in cicumference, sixty feet 
in height, and having a spread of over four rods. It has 
j^roduced fort}^ bushels of fruit in one season. 

Twenty feet apart for the strong, and eighteen feet for the 
slow-growing kinds, is the projjer distance for this tree. 

Training the Cherry is very little practised in the United 
States. The Heart and Bigarreau Cherries are usually 
trained in the horizontal manner, explained in pages 4:4:, 45. 
When the wall or espalier is once filled, as there directed, 
with lateral branches, it is only necessary to cut ofi", twice 
e^ery season — in the months of May and July — all additional 
fjhoots to within an inch or so of the branch from which 
they gi-ew. As the trees grow older, these fruit-spurs will 
advance in length, but by cutting them out whenever they 
exceed four or five inches, new ones will be produced, and 
the tree will continue to keep its proper shape and yield ex- 
cellent fruit. The Morello Cherries, being weaker growing 
sorts, are trained in the fan manner (pages 42, 4:3). 

Gathering the Eruit. This tender and juicy fruit is 
best when freshly gathered from the tree, and it should 
always be picked with the stalks attached. For the dessert, 
the flavor of many sorts in our climate is rendered more de- 
licious by placing the fruit, for an hour or two previous, in 
an ice-house or refrigerator, and bringing them upon the 
table cool, with dew-drops standing upon them. Por market 



280 



THE CHERRY. 



or transportation long distances, they should be gathered 
only when perfectly dry. 

Varieties. Since the first publication of this work was 
written, the number of varieties has greatly increased, and 
become so hybridized that no distinct line can now be drawn 
separating many of the Heart Cherries (tender and half 
tender) from the firm-fleshed or Bigarreau varieties, each 
class insensibly approaching and intermingling with the other. 
We have therefore made but one class of these, whose main 
characteristic is the large, vigorous growth of the trees. The 
Duke and Morello Cherries, also wanting a natural division, 
we make to constitute another class, and in these two have 
comprised all the cherries. 



CLASS I. 



BIGARREAU AND HEART CHERRIES. 



Baumann's May. 



Bigarreau de Mai. 



Wilder's Bigarreau de Mai. 



Of foreign origin. A very productive, early variety, of 
vigorous growth, of good quality, but not equal to E. P. 
Guigne. 

Fruit rather small, oval heart-shap- 
ed, and rather angular in outline. 
Skin deep rich red, becoming rather 
dark when fully ripe. Stalk an inch 
and three-fourths long, pretty stout at 
either end, and set in a very narrow 
and rather irregular cavity. Flesh 
purplish, tender, juicy, and when fully 
ripe, tolerably sweet and good. Ripens 
here the 20th of May. 

Belle d'Orleans. 

A foreign variety, ripening just 
after the Early Purple Guigne. Tree 
a vigorous grower, spreading habit, 
productive, and a valuable addition to 
the early kinds. 

Fruit above medium size, roundish 

BeUe d'Orleans. heart-sliaped. Color whitish yellow, 

half covered with pale red. Flesh 

tender, very juicy, sweet, and excellent. Ripens early in J une 




THE CHERRY. 



281 



BiGARREAU. 



Graffion. 

White Bigarreau. 
Turkey Bigarreau ? 
Italian Heart. 
West's White Heart. 
Groote Princess. 
Prinzessin Kirsche. 



Yellow Spanish. 
Amber, or Imperial. 
Big-arreau Royal. 
Bigarreau Gros ? 
Bigarreau Tardif. 
Hollandische Grosse. 
Cerise Ambree. 



This noble fruit is unquestionably one of the largest, most 
beautiful, and delicious of Cherries. 
It was introduced into this country 
about the year 1800, by the late 
William Prince, of Flushing, and 
has been very extensively dissemi- 
nated under the names of Yellow 
Spanish, Graffion, and Bigarreau. 
The tree is short, but thrifty in 
growth, making strong lateral shoots, 
and forming a large and handsome 
head with spreading branches. 

Fruit very large, and of a beau- 
tiful waxen appearance, regularly 
formed, obtuse heart-shaped, the 
base a good deal flattened. Stalk 
stout, nearly two inches long, insert- 
ed in a wide hollow. Skin pale 
whitish yellow on the shaded side, 
bordered with minute carmine dots, 
and deepening into bright red, finely 
marbled on the sunny side. Flesh 
pale yellow, quite firm, juicy, with Bigarreau. 

a rich, sweet, and delicious flavor 
if allowed fully to ripen. In perfection the last of June. 

Bigarreau Gros C(euret. 

Large Heart-shaped Bigarreau. Bigarreau Gros Monstrueux. 

Bigarreau CcBur de Pigeon. Bigarreau Marcellin. 

Gros Coeuret. 

This, the true Large Heart-shaped Bigarreau, is a French 
variety, only rarely seen in the fruit gardens of this country. 

Fruit large, roundish heart-shaped, with a suture line fre- 
quently raised, instead of being depressed. Skin at first yel- 
lowish red, marked with deeper. red streaks, but becoming, 
when fully ripe, a dark shining red, almost black. Stalk 
inserted in a shallow hollow. Stone oval and rather large. 
Flesh firm, purplish, a little bitter at first, but of a sweet 
flavor when fully matured. Ripe first week in July. 




282 



THE CHERRY. 



BiGARREAU OF MeZEL. 



Great Bigarreau ? 

Great Bigarreau of Mezel. 



Large Red Prool ? 
Monstrous de Mezel. 



Bigarreau Gaubalais, 

A foreign variety of the largest size, and, so far as we can 
judge, identical with Great Bigarreau and Large Red Prool. 
This is however doubted by some. The tree is a very vigor- 
ous grower, forming a wide-spreading open head, bearing its 
fruit on spurs along the limbs or branches. 

Fruit very large, obtuse heart-shaped. Surface uneven, 
dark red, or quite black at maturity. Stalk long and slender. 
Flesh firm and juicy, but not high-flavored. Ripe last of 
Jime and beginning of July. 




Black Eagle. 

A very excellent English variety, raised by the daughter 
of Mr. Knight, at Downton Castle, in 
1806, from tjie seed of the Bigarreau 
fertilized by the Mayduke. It ripens 
at the beginning of July, or a few days 
later than the Black Tartarian. 

Fruit rather above medium size, 
borne in pairs and threes, obtuse heart- 
shaped. Skin deep purple, or nearly 
black. Stalk of medium length, and 
rather slender. Flesh deep purple, 
tender, with a rich, high-flavored juice, 
superior to the Black Heart. Branches 
strong, with large leaves. Moderate 
bearer. 

Black Hawk. 

Originated with Dr. J. P. Kirtland, 

Cleveland, Ohio. The tree is of healthy, 
vigorous, spreading habit, with much of 
the general character of Yellow Span- 
ish. As a table fruit, its high flav(/r 
will always coaimend it ; while as a mar- 
ket fruit, its size and productive habit 
of tree, place it among the very best. 
Fruit large, heart-shape, often obtuse. Sides compressed. 
Surface uneven. Color dark purplish black, glossy. Flesh 
dark purple, half tender, almost firm, juicy, rich, sweet, fine 
flavor. Season from 20th June to 1st July. 




Black Eagle. 



THE CHERRY. 



283 



Black Tartarian. 



Tartarian. 
Black Circassian. 
Ronald's Heart. 
Eraser's Tartarische. 
Bishop's Large. 
Eraser's Black Tartarian, 
Superb Circassian. 



Eraser's Black Heart. 

Schwarze Herz Kirsche. 

Circassian. 

Ronald's Large Black Heart. 

Eraser's Black. 

Black Russian. 

Double Heart. 



This superb fruit has become a general favorite in all our 
gardens; and in size, flavor, and productiveness it has no 
superior among black cherries. It is 
a Russian and West Asian variety, in- 
troduced into England about 1796, and 
brought thence to this country. It 
is remarkable for its rapid, vigorous 
growth, large leaves, and the erect 
habit of its head. The fruit ripens 
about the middle of June, a few days 
after the Mayduke. 

Fruit of the largest size, heart-shaped 
(sometimes rather obtuse), irregular 
and uneven on the surface. Skin glos- 
sy, bright purplish black. Flesh pur- 
plish, thick (the stone being quite 
small), half-tender, and juicy. Flesh 
very rich and delicious. 

Caroline. 

One of Prof. J. P. Kirtland's origin- 
ating. Tree a vigorous, somewhat up- 
right spreading habit, very productive, 
and an exceedingly delicious fruit for 
the dessert. 

Fruit above medium, round oblong, 
one side compressed slightly. Color 
pale amber, mottled with clear light red, and when fully ex- 
posed to the sun becomes rich red. Flesh very tender, juicy, 
sweet, and delicate. Yery good or best. Season last of 
June. 




Black Tartarian. 



Champagne. 

Originated at Newburgh, N. Y. Tree of moderate growth, 
and forms a round head. 

Fruit of medium size, roundish heart-shaped. Color lively 
brick red, inclining to pink, a little paler on the shaded side. 
Stalk of moderate length and size, inserted in a rather flat 



iT 



284 



THE CHERRY. 



shallow depression. Flesh amber-colored, of a lively rich 
flavor, a mingling of sugar and acid, something between 
Downer's Late and a Duke cherry, a good bearer, and ripens 
uniformly and hangs some time on the tree. Yery good.jj 
Season last of June. 

Cocklin's Favorite. 
Late Amber. 

Origin unknown. Introduced by E. H. Cocklin, Shep- 
herdstown, Pa. Tree upright, conical, vigorous, and exceed- 
ingly productive. 

Fruit large, roundish, regular, a little compressed, some- 
what flattened at base, almost without suture. Apex sunk. 
Skin yellowish shaded, and somewhat mottled in the sun 
with light crimson. Stalk long and slender, in a deep smooth 
cavity. Flesh tender, juicy, sweet, vinous. Yery good. 
Stone very small. Ripens a little later than Downer's Red. 




Coe's Transparent. 



Coe's Transparent. 

Originated with Curtis Coe, of Middle- 
town, Conn. A productive and valuable 
addition to the amateur's collection, but 
rather too tender for carriage to market. 
Tree vigorous and hardy, with a round 
and somewhat spreading head. 

Fruit of medium size, remarkably 
round and regular in form. Skin thin, 
wax-like, of a very delicate pale amber, 
nearly covered with pale cornelian red 
in the sun, and marked with delicate pale 
spots or blotches, which give it a unique 
appearance. Stalk set in a deep depres- 
sion of moderate depth. Flesh very ten- 
der, melting, and juicy, with a delicate 
but sweet and excellent flavor. Best. 
Ripens just before Black Tartarian. 



Delicate. 

Raised by Prof. J. P. Kirtland, Cleveland, O. Tree thrifty, 
rather spreading habit, productive, and its beautiful appear- 
ance and delicate flavor will make it a favorite for family 



Fruit rather above medium size, roundish, slightly de- 
Stem medium length, in a rather broad deep cavity. 



THE CHERRY. 



285 



Color fine amber yellow in the shade, with a rich bright red on 
the sunny side. Flesh tender, juicy, sweet, with a delicate 
rich flavor. Best. Ripens the last of 
June. 



Doctor. 

The Doctor. 



Tree a free grower, somewhat spread- 
ing, very productive, apt to be small un- 
less well cultivated. 

Fruit of medium size, roundish heart- 
shaped. Stalk of medium length, in a 
round regular cavity. Color light yel- 
low, mostly shaded with bright red. 
Flesh tender, juicy, and pleasant. Very 
good. Ripens early in June. 

Downer's Late. 
Downer. Downer's late Red. 

This valuable late Cherry was raised 
by Samuel Downer, Esq., an ardent cul- 
tivator, of Dorchester, near Boston. It 
is a very regular and great bearer, ripens 
about a week after the Cherry season, 
and hangs for a considerable time on 
the tree. 

Fruit of medium size, roundish heart- 
shaped, inclining to oval. Skin very 
smooth, of a soft but lively red, mottled 
with a little amber in the shade. Stalk 
inserted with a very slight depression. 
Fruit borne thickly, in clusters. Flesh 
tender, melting, with a sweet and lus- 
cious flavor. Ripens from the 4th to 
the 10th of July. 

DOWNTON. 

A variety raised by T. A. Knight, 
Esq., of Downton Castle, from the seed, 
it is believed, of the Elton. Tree hav- 
ing a round spreading head, moderately 
productive. 




Delicate. 




Downer's Late. 



286 



THE CHERRY. 



Fruit large, very blunt heart-shaped, nearly roundish. 
Stalk one and a half to two inches long, slender, set in a 
pretty deep, broad hollow. Skin pale cream color, semi- 
transparent, delicately stained on one side with red, and mar- 
bled with red dots. Flesh yellowish, without any red, ten- 
der, adhering slightly to the stone, with a delicious rich 
flavor. Very good. Last of June. 

Early Purple Guigne. 

German May duke. Early Purple Griotte. Trempe Precoce. 

Origin unknown. An exceedingly early variety, ripen- 
ing the last of May in favorable seasons. Tree hardy, free 
grower, spreading, somewhat pendent, and the leaves have 
longer petioles than most other sorts; a good bearer, and 
indispensable among the early varieties. 





Downton. 



Early Purple Guigne. 



long. 
Skin 



Fruit medium size, roundish heart-shaped. Stem 
inserted in a rather shallow cavity. Suture indistinct, 
smooth, dark red, becoming purple at maturity. Flesh pur- 
ple, tender, juicy, with a rich and sweet flavor. Good to very 



good, 



Has proved hardy at the West, and well adapted to that 
climate. 



THE CHERRY. 



287 



Elton. 



Bigarreau Couleur de Chair. 
Flesh-colored Bigarreau. 
Gros Bigarreau Couleur de Chair. 
Gros Bigarreau Blanc. 
Biggarreau a Gros Fruit Blanc. 
Large Heart-shaped Bigarreau. 



Bigarreau de Kocmont. 

CcBur de Pigeon. 

Belle de Rocmont ? 

Elton Kirsche. 

Elton's Bunte Knorpelkirsche. 



The Elton, a seedling raised in 1806, by Mr. Knight, the 
late President of the London Horti- 
cultural Society, is certainly one of 
the first of Cherries in all respects. 
The trees grow very vigorously, and 
are readily known, when in foliage, 
by the unusually dark red color of 
the foot-stalks of the leaves. 

Fruit large, rather pointed heart- 
sbaped. Skin thin, shining, pale yel- 
low on the shaded side, but with a 
cheek next the sun delicately mot- 
tled and streaked with bright red. 
Stalk long and slender. Flesh some- 
what firm at first, but becoming 
nearly tender, juicy, with a very rich 
and luscious flavor, not surpassed 
by any large Cherry known. Ripens 
about the middle of June, or directly 
after the Mayduke. 

Governor Wood. 

Raised by Professor Kirtland, Cleve- 
land, O. It deserves a place in every Elton, 
good collection. Tree vigorous, form- 
ing a round, regular head, very productive. 

Fruit large, roundish heart-shaped. Skin light yellow, 
shaded and marbled with bright red. Suture half round. Stem 
an inch and a half long, in a broad cavity. Flesh nearly 
tender, juicy, sweet, rich, and delicious. Very good to best. 
Ripe about the middle of June. 




HOVEY. 

Originated with C. M. Hovey, Boston, Mass. Tree vigor- 
ous, upright spreading, productive. 

Fruit large, heart-shaped, compressed on one side with a 
distinct line from apex to stalk. Stalk medium. Cavity 



k 



288 



THE CHERRY. 



deep. Skin whitish yellow, shaded and mottled with rich 
shades of red. Flesh rather firm, juicy, sweet, pleasant. 
Very good. Middle of July. 





Hovey. 



Governor Wood. 



Kirtland's Mary. 

Raised by Prof. Kirtland. Tree a strong, upright grower, 
said to be one of the best of his seed- 
lings, and desirable either for the dessert y '| 
or market purposes. 

Fruit large, roundish heart-shape, 
very regular. Color light and dark rich 
red, deeply marbled and mottled on a 
yellow ground; grown fully in the 
sun, is mostly a rich, dark glossy red. 
Flesh light yellow, quite firm, rich, 
juicy, sweet, and very high flavored. 
Very good or best. Season, last of June 
and first of July. 

Knight's Early Black. 

A most admirable early Cherry, re- 
sembling the Black Tartarian, though 
much more obtuse in form, but ripen- 
ing nearly a week earlier. Tree spread- 
ing. Moderately productive. Knight's Early Black. 




THE CHERRY. 289 

Fruit large, a little ii-regular in outline obtuse, heart- 
shaped. Stalk of moderate length, rather stout, and inserted 
in a deep open cavity. Skin dark purple, becoming black. 
Flesh purple, tender, juicy, with a rich and sweet juice of 
high flavor. 

Laura. 

Originated with Charles Pease, Sen., Cleveland, O. Tree 
spreading upright, productive. 

Fruit medium to large, heart-shaped, globular, sometimes one- 
sided. Color pale yellow ground, mostly overspread with rich, 
bright red, without suture. Stem medium or short, in a shallow 
depression. Flesh peach-blow white, radiating lines wavy, 
juicy, sweet, very rich, and high flavor, excellent, half or 
nearly tender. Pit medium to small. Season early in June, 
but hangs well. 

Napoleon Bigarreau. 

Bigarreau Lauermann. Lauermann's Herz Kirsche. 

Lauermann's Kirsche. Holland Bigarreau ? 

Lauermann's Grosse Kirsche. Clarke's Superb. 
Clarke's Bigarreau. 

The Napoleon Bigarreau is large, well-flavored, handsome, 
and productive. 

Fruit of the largest size, very regu- 
larly heart-shaped, a little inclining to 
oblong. Skin pale yellow, becoming 
amber in the shade, richly dotted and 
spotted with very deep red, and with a 
fine marbled dark crimson cheek. Flesh 
very firm (too much so), juicy, with 
an excellent flavor. Stalk very stout, 
short, and set in a narrow cavity. 
Ripens a few days after the Bigar- 
reau, about the first of July, and is a 
good and constant bearer. Good. The 
fruit is not so obtuse as the Bigarreau. 

Holland Bigarreau is so much like 
the above that we think it identical. 

Ohio Beauty. 
Originated by Prof. Kirtland. Tree 
a vigorous grower, with a rather 
spreading head, and has proved so far ^^. „ _ 

^ , *. 1 1,1 1 • 1 Oliio Beauty. 

a productive, valuable knid. 

Fruit large, obtuse heart-shaped. Light ground, mostly 
covered with red. Flesh tender, brisk, juicy. Very good. 
Ripe about the middle of June. 
19 




290 



THE CHERRY. 



Osceola. 

Originated with Prof. Kirtland. Moderate bearer and 
medium growth. 

Fruit above medium, heart-shaped. 
Color fine dark red, approaching to 
black. Flesh juicy, tender, sweet, 
and excellent. Yery good. Kipe last 
of June. 

PONTIAC. 

Originated with Prof. Kirtland. 
Tree vigorous, round headed, upright 
spreading. Very productive. Valua- 
ble either for table or market pur- 
poses. 

Fruit large, obtuse heart-shaped. 
Sides compressed. Color dark pur- 
plish red, approaching to black when 
fully ripe. Flesh half tender, juicy, 
sweet, and agreeable. Very good. 
Season, last of June. 




Osceola. 



Red Jacket. 



One of Prof. Kirtland's seedlings. A free-growing, rather 
spreading, late, and productive variety. Very profitable for 
market. 

Fruit large, regular, obtuse heart-shaped. Color amber, 
mostly covered with light red. Flesh half tender, juicy, 
good but not rich flavor. Stalk long, slender, in a moderate 
basin. Ripe about the time of Downer's Red. 



ROCKPORT. 
Rockport Bigarreau. 

Raised by Dr. Kirtland, Cleveland, O. Tree vigorous, 
healthy, upright, forming a beautiful pyramidal head; a good 
bearer, and worthy of a place in every good collection. 

Fruit large, roundish obtuse heart-shaped. Color, when ful- 
ly ripe, a beautiful bright red, shaded with pale amber. Flesh 
rather firm, juicy, sweet, rich, with an excellent flavor. 
Very good or best. Ripens early in June, or just before 
Mayduke. 



THE CHERRY. 



291 





Red Jacket. 



Eockport. 



TOWNSEND. 

Tree a strong, vigorous grower, productive, and promises 
veil. Raised by W. P. Townsend, Lockport, N. Y. 

Fruit large, obtuse heart-shaped, high-shouldered, com- 
)ressed. Suture distinct. Apex depressed. Stem long, 
;omewhat slender, set in a broad, rather deep depression, 
^olor light amber, mottled and shaded with carmine. Flesh 
ilmost tender, juicy, rich, sprightly, refreshing flavor. Pit 
•mall. Yery good. Pipe last of June. 



Tradescant's Black Heart. 



Elkhom. 

Large Black Bigarreau. 
Bigarreau Gros Noir. 
Gross Schwarze Knoorpel. 



Elkhom of Maryland. 
Tradescant's. 
Guigne Noir Tardive. 
Kirsche mit Saftigem Fleisch. 



It is a European variety, but a tree, growing about forty 
'^ears since in the garden of an inn in Maryland, attracted 
he notice of the late Wm. Prince, who propagated it under 
he name of Elkhorn, by which it was there known. The 
)ark is of a peculiarly gray color, and the growth quite vigorous. 



292 THE CHERRY. 

Fruit large, heart-shaped, with a very irregular or uneven 
surface. Skin deep black, glossy (before fully ripe, deep pur- 
ple, mottled with black). Stalk rather short, set in a pretty 
deep hollow. Flesh very solid and firm, dark purple, mode- 
rately juicy. Good. Ripe first and second week in July. 



White Bigarreau. 

White Ox-Heart. Ox-Heart. White Bigarreau. 

Harrison Heart ? Large WTiite Bigarreau. Turkey Bigarreau. 
Bigarreau blanc ? 

The White Bigarreau is inferior to the Bigarreau or Graf- 
fion in hardness, and in the circumstance that it is a very poor 
bearer while the tree is young, though it bears fine crops when 
it has arrived at from twelve to fifteen years' growth. Growth 
upright. 

Fruit of the largest size, heart-shaped, with a rather irreg- 
ular outline, and a pretty distinct suture line on one side. 
Skin yellowish white, overspread with marbling of red. Flesh 
firm, but scarcely so much so as that of the Bigarreau, and 
when fully ripe half tender, and more luscious than the latter 
Cherry. Good to very good. It is very liable to crack after 
rain. Middle and last of June. 



CLASS II. 
DUKE AND MORELLO CHERRIES. 

Arch Duke. 

Griotte de Portugal. Late Arch Duke. 

Portugal Duke. Late Duke of some. 

Tree rather more vigorous and upright than the Mayduke, 
hardy and prolific. 

Fruit large, obtuse heart-shaped. Suture distinct on one 
side. Skin at first bright red, but becoming very dark when 
mature. Stalk an inch and a half long, slender, inserted in 
a rather deep open cavity. Flesh light red, melting, juicy, 
rich subacid flavor. Yery good. Ripe the first and second 
weeks in July. 



the cherry. 
Belle de Choisy. 



293 



Cerise Doucette, Cerise de la Palembre. Ambree a Gros Fruit. 
Ambree de Choisy. Schone von Choisy. Cerise a Noyau Tendre. 



In our estimation, there is no Cherry for the dessert more 
delicious than the Belle de Choisy. It comes from the vil- 
lage of Choisy, near Paris, where it was raised in 1760. The 
habit of the tree is nearly that of the Mayduke, the leaves 
dark, and the head upright. It is hardy, a moderate bearer. 

Fruit round or slightly depressed. Skin very thin and 
translucent, showing a net-like texture of flesh beneath ; in 
color, pale amber in the shade, but in the sun finely mottled 
with yellowish red — the fruit fully ex])Osed becoming a bright 
cornelian red. Flesh amber- colored, very tender and melt- 
ing, of a delicate sweet flavor. Stalk rather short, swollen 
at the upper end. Best. Middle of June, or directly after 
the Mayduke. 



Belle Magnifique. 

Belle et Magnifique. Magnifique de Sceaux. 
Belle de Sceaux. Belle de Chatenay. 
Planchoury ? 

Tree hardy, moderately vigorous, 
productive, a beautiful and excellent 
late variety. Useful for culinary pur- 
poses, and good table fruit when pretty 
ripe. 

Fruit large, roundish, inclining to 
heart-shape. Stalk long, slender, in 
an open medium cavity. Skin a fine 
bright red. Flesh juicy, tender, with 
a sprightly subacid flavor, one of the 
best of its class. Bipe middle of 
July till the middle of August. 




Belle Magnifique. 



Imp^ratrice Eugenie. 

Empress Eugenie, 

A French Cherry of the Duke family, rather dwarf in 
habit, shoots pretty stout, very productive. 



294 



THE CHERRY. 



Fruit large, roundish flattened. Skin rich dark red. Su- 
ture broad, shallow. Stalk rather short, in a deep cavity. 
Flesh reddish, tender, rich, juicy subacid. Yery good. Stone 
small. Middle of June. 



Kentish. 



Virginian May ? 
Early Richmond. 
Kentish Red. 
Commune. 
Muscat de Prague. 



Common Red. 
Pie Cherry. 
Montmorency. 
Montmorency a longue queue. 



De Kalb. 



The true Kentish Cherry, an old 
European sort, better known here 
as the Early Richmond, is one of 
the most valuable of the acid Cher- 
ries. It begins to color about the 
20th of May, and may then be used 
for tarts, while it will hang upon 
the tree, gradually grooving larger, 
and losing its acidity, until the last 
of June, or in dry seasons even 
until July, when it becomes of a 
rich, sprightly, and excellent acid 
flavor. The tree grows about eigh- 
teen feet high, with a roundish 
spreading head, is exceedingly pro- 
ductive, and is from its early ma- 
turity a very profitable market 
fruit, being largely planted for this 
is remai'kable for the tenacity with 
which the stone adheres to the stalk. Advantage is taken of 
this to draw out the stones. The fruit is then exposed to 
the sun, and becomes one of the most excellent of all dried 
fruits. 

Fruit when it first reddens rather small, but when fully 
ripe, of medium size, round, or a little flattened ; borne in 
pairs. Skin of a tine bright red, growing somewhat dark 
when fully ripe. Stalk an inch and a quarter long, rather 
stout, set in a pretty deep hollow. Flesh melting, juicy, and, 
at maturity, of a sprightly rather rich acid flavor. Very 
good. 




Early Richmond. 

purpose. This kind 



THE CHERRY. 



295 



Late Duke. 
Anglaise Tardive. 

A very large and fine Duke Cherry, ripening later than 
the Maydiike, and therefore a very valuable sort for the 
dessert or for cooking. The tree is of vigorous growth for 
its class. 

Fruit large, flattened or obtuse heart-shaped. Color, when 
fully ripe, rich dark red (but at first white, mottled with 
bright red). Stalk rather slender, inserted in a shallow hol- 
low. Flesh yellowish, tender, juicy, with a sprightly subacid 
flavor, not quite so sweet and rich as the Mayduke. Ripens 
gradually, and hangs on the tree from the middle of July till 
the 10th of August. 





Late Duke. 



Louis Philippe. 



Louis Philippe. 

From France. Tree upright spreading, habit between the 
Dukes and Morellos. Vigorous and very productive. 

Fruit large, roundish regular. Stalk rather short, stout, 
set in a broad, even, regular cavity, usually grows in clusters. 
Skin rich dark, almost purplish black red. Flesh red, tender, 
juicy, sprightly, mild acid. Stone small. Very good or best. 
Middle to last of July. 



29G 



THE CHERRY. 



Mayduke. 



Early Diike, 
Large Mayduke. 
Morris Duke. 
Morris's Early Duke. 
Benham's Fine Early Duke. 
Thompson's Duke. 
Portug-al Duke. 
Buchanan's Eai'ly Duke. 
Millet's Late Heart Duke. 



Royale Hative. 
Cherry Duke of some. 
Cerise Guigne. 
Coularde. 
De Hollande. 
D'Espag-ne. 
Griotte Grosse Noire. 
Griotte d'Espagne of some. 
Griotte Precoce of some. 
This invaluable early Cherry is one of the most popular 
sorts in all countries, thriving almost 
equally well in cold or warm climates. 
This, the Black Heart, and the Bigar- 
reau, are the most extensively diffused - 
of all the finer varieties in the United 
States. And among all the new vaiie«. 
ties none has been found to supplant 
the Mayduke. Before it is fit for 
table use, it is admirably adapted for 
cooking, and when fully ripe it is, per- 
haps, the richest of the subacid Cher- 
ries. In the gardens here we have 
noticed a peculiar habit of this tree 
of producing very frequently some 
branches which ripen much later than 
the others, thus protracting for a long 
time the period in which its fruit is 
in use. The Mayduke is remarkable 
for its upright, or, as it is called, fas- 
tigiate head, especially while the tree is young, in distinction 
to other sorts, which produce many lateral branches. 

Fruit roundish or obtuse heart-shaped, growing in clusters. 
Skin at first of a lively red, but when fully ripe of a rich dark 
red. Flesh reddish, tender, and melting, very juicy, and at 
maturity rich and excellent in flavor. This fruit is most fre- 
quently picked while it is yet red, and partially acid, and be- 
fore it attains its proper color or flavor. It begins to color, 
about New York, in favorable seasons, the last of May, and 
ripens during the first half of June. 

Mayduke is said to be a corruption of Medoc, the province 
in France where this variety (the type of all the class now 
called Dukes) is believed to have originated. 

MORELLO. 
Milan. EngHsh Morello. 

Cerise du Nord. Large Morello. 

Griotte Ordinaire du Nord. Dutch Morello. 

September Weichsel Grosse. Ronald's Large Morello. 

The Morello is a fine fruit. Its name is said to be derived 




Mayduke. 



THE CHERRY. 



297 



from the dark purple color of its juice, which resembles 
that of the Morus or Mulberry. It is highly valuable for all 
kinds of preserves, and is an agreeable addition to a dessert. 

Fruit of pretty large size, round or slightly obtuse heart- 
shaped. Skin dark red, becoming nearly black when fully 
ripe. Flesh dark purplish red, tender, juicy, and of a pleasant 
subacid flavor when quite mature. Ripe 20th of July. 

The Common Morello of this country is a smaller variety 
of the foregoing, and a little darker in color. Little esteemed. 



Reine Hortense. 



Monstrueuse de Bavay. 
Lemercier. 



Belle de Bavay. 
Seize a la Livre. 



French origin, of Duke habit. Tree a healthy and hand- 
some grower, productive, and a very desirable variety. 

Fruit very large, roundish elongated. 
Skin a bright lively red, somewhat 
marbled and mottled. Suture distinctly 
marked by a line without any depres- 
sion. Flesh tender, juicy, very slightly 
subacid and delicious, best of its season. 
Ripe from the middle to the last of 
July. 



Tail's August Duke. 



A very late Cherry, of the Duke 
class. Originated with Henry Vail, 
Esq., Troy, N. Y. Tree very produc- 
tive, and of vigorous growth. 

Fruit large, obtuse heart-shaped. 
Stalk medium, in rather deep but nar- 
row cavity. Skin rich bright red on 
the shaded side, and of a lively corne- 
lian red in the sun. Flesh tender, sub- 
acid, much like the Mayduke in flavor. 
Very good. Ripe the last week in 
July, and the first week or two in Au- 
gust. 




Reine Hortense. 



298 THE CURRANT. 



CHAPTER XI Y. 



THE CURRANT. 



Ribes ruhriim^ Lin. GrossulacecB^ of botanists. 

Groseillier commun, of the French; Die Johannisbeere, German; 

Albesseboom, Dutch ; Ribes rosso^ Italian ; and Grosella, Spanish. 

The name Currant is said to be derived from the resem- 
blance in the fruit to the little Corinth grapes or raisins, 
which, under the name of Currants^ are sold in a dried state 
in such quantities by grocers ; the latter word being only a 
corruption of Cori?ith, and the fruit of this little grape being 
familiarly known as such, long before the common currants 
were cultivated. 

The Curuant is a native of Britain and the north of Europe, 
and is, therefore, an exceedingly hardy fruit-bearing shrub, 
seldom growing more than three or four feet high. The fruit 
of the original wild species is small and very sour, but the 
large garden sorts produced by cultivation, and for which we 
are chiefly indebted to the Dutch gardeners, are large, and 
of a more agreeable subacid flavor. 

The Black Currant {Rihes nigrum) is a distinct species, 
with larger leaves, and coarser growth, and which, in the 
whole plant, has a strong odor, disagreeable, at first, to many 
persons. 

Uses. The cooling acid flavor of the Currant is relished by 
most people, in moderate quantities, and the larger varieties 
make also a pretty appearance on the table. Before fully 
ripe, currants are stewed for tarts, like green gooseberries, 
and are frequently employed along with cherries or other 
fruits in the same way ; but the chief value of this fruit is 
for making currant jelly, an indispensable accompaniment to 
many dishes. Currant shrub, made from the fruit in the 
same manner as lemonade, is a popular summer drink in 
many parts of the country, and corresponds to the well-known 
Paris beverage, eau de groseilles. A sweet wine of very plea- 
sant taste is made from their expressed juice, which is very 
popular among farmers, but which we hope to see displaced 
by that afibrded by grapes, — which every one may make with 
less cost and trouble, and which is infinitely more wholesome, 
because it requires less additions, of any kind, to the pure 
juice. 

The fruit of the Black Currant is liked by some persons in 



THE CURRANT. 299 

tarts, but it is chiefly used for making a jam, or jelly, much 
valued as a domestic remedy for sore throats. 

The season when Currants are in perfection is midsummer, 
but it may be prolonged until October by covering the 
bushes with mats, or sheltering them otherwise from the sun. 

Propagation and Culture. Nothing is easier of culture 
tlian the Currant, as it grows and bears well in any tolerable 
garden soil. To propagate it, it is only necessary to plant in 
the autumn, or early in the spring, slips or cuttings, a foot 
long, in the open garden, where they will root with the 
greatest facility. The Currant should never be allowed to 
produce suckers, and, in oi'der to insure against this, the 
superfluous eyes or buds should be taken out before planting 
it, as has been directed under the head of Cuttings. When 
the plants are placed where they are finally to remain, they 
should always be kej)t in the form of trees — that is to say, 
with single stems, and heads branching out a few inches from 
the ground. The after treatment is of the simplest kind ; 
tliinning out the superfluous wood every spring is all that is 
required here. Those who desire berries of an extra large 
size stoj), or pinch out, the ends of all the strong growing 
shoots about the middle of June, when the fruit is two-thirds 
grown. This forces the plant to expend all its strength in 
enlarging and maturing the fruit. And we may add to this, 
that it is better not to continue the cultivation of currant- 
trees after they have borne more than six or eight years, as 
finer fruit w^ill be obtained, with less trouble, from young 
plants, which are so easily raised. 

For field culture many prefer to grow them from suckers, 
but when this mode is adopted, care should be taken to thin 
out the oldest branches annually, and dig in old manure about 
the roots. 

Insects and Diseases. Within a few years the Currant 
and Gooseberry have been aftected by the ravages of an in- 
sect described by Dr. Asa Fitch, in his reports to the New 
York State Agricultural Society, under the name of Ahraxis 
ribearia. The moths are of a dull nankeen yellow, and make 
their appearance in June — depositing their eggs upon the 
leaves. These soon change to small worms, and rapidly eat 
up the foliage. The best remedy yet known is, to dust 
thoroughly with powdered white hellebore. 

The Currant-borer, Prenocerus sujyernatatuSy is another 
insect that sometimes creates damage by boring its way 
through the centre of young shoots and thus destroying them. 
By examining the young shoots in winter, such as are injured 
or contain the worm will be found of a brown color or shri- 
velled. Cutting away soon checks them. 



300 THE CURRAlfT. 

There are, nominally, many sorts of Currants, but the 
following sorts comprise all at present known worthy of cul- 
tivation. 



■! 



CLASS I. 
BED AND WHITE CURRANTS. 

Cherry. 

A strong-growing variety, with stout, erect, short-jointed 
shoots. Leaves large, thick, and dark green. Not any more 
productive than other Currants, but a valuable one for market 
on account of its size. 

Fruit of the very largest size. Bunches short. Berries 
deep red, and rather more acid than Bed Dutch. 

La H ative. 
Hative de Bertin. 

A variety from France. Plant vigorous, foliage not as 
large as the cherry. 

Fruit large, dark red. Bunches medium length, tapering. 
In quality about equal to Bed Dutch. 

La Versaillaise. 

Macrocarpa. Caucase. 

Fertile d' Angers. Imperial Red. 

A variety from France. A very vigorous grower, with 
large, coarse foliage, productive. 

Fruit of the largest size, dark red. Bunches resembling 
Cherry Currant, but occasionally longer. 

We have received this Currant under the various names 
above given, but have been unable to discover any difference. 
There may be distinct sorts under these names, but we have 
failed to obtain them. 

Bed Dutch. 

Large Red Dutch. Large-Bunched Red. 

New Red Dutch. Morgan's Red. 

Groseillier Rouge a Gros Fruit. 

An old, well-known sort, thrifty, upright growth, very pro- 
ductive. 

Fruit large, deep red, rich iicid flavor, with clusters two 
or three inches long. 



THE CURRANT. 301 



Victoria. 



May's Victoria. Baby Castle. Houghton Castle. 

Goliath. Red Grape. Wilmot's Red Grape. 

A very excellent, rather late sort, with very long bunches 
of bright red fruit, and is an acquisition to this class of fruits. 
Berries as large as Red Dutch. Bunches rather longer, of a 
brighter red, gi-owth more slow, spreading, and very produc- 
tive. Will hang on the bushes some two weeks longer than 
most Currants. 

White Dutch. 

New White Dutch. Reeve's White. Dana's New White ? 

White Crystal. Morgan's White. White Leghorn. 

White Clinton. White Antwerp. 

This is precisely similar to the Red Dutch in habit, but 
the fruit is larger, with rather shorter bunches, of a fine yel- 
lowish white color, with a very transparent skin. It is con- 
siderably less acid than the Red Currants, and is therefore 
much preferred for the table. It is also a few days earlier. 
Yery productive. 

White Grape. 

Imperial White. Imperial Blanc. 

Bunches moderately long. Berries very large, whitish 
yellow, sweet and good. Yery productive. Branches more 
horizontal than White Dutch, and less vigorous. 

White Provence. 
A strong, upright growing variety, leaves often silvery- 



Fruit yellowish white. Bunch short, tapering. Not as 
productive or profitable as White Grape. 



CLASS II. 
BLACK CURRANTS. 

Black Naples. 

The Black Naples is a beautiful fruit, the finest and largest 
of all black Currants, its berries often measuring nearly three- 
fourths of an inch in diameter. Its leaves and blossoms ap- 
pear earlier than those of the Common Black, but the fruit is 
later, and tlie clusters, as well as the berries, are larger and 
more numerous. 



302 the cranberry. 

Common Black. 
Black English. Casis. 

The common Black English Currant is well known. The 
berries are quite black, less than half an inch in diameter, 
and borne in clusters of four or five berries. 

Ornamental Varieties. There are several very orna- 
mental species of Currant, among which we may here allude 
to the Missouri Currant [Ribes Aureum), brought by 
Lewis and Clarke from the Rocky Mountains, which is now 
very common in our gardens, and generally admired for its 
very fragrant yellow blossoms. Its oval blue berries, which 
are produced in great abundance, are relished by some per- 
sons. But there is a Large-Fruited Missouri Currant, a 
variety of this, which bears berries of the size of the Black 
Naples, and also some with yellow fruit of large size, almost 
equalling small cherries. 

The Bed Flowering Currant [R. sanguineum) is a very 
beautiful shrub from the western coast of America, with foliage 
somewhat like that of the Common Black, but which bears 
very charming clusters of large light crimson blossouis in 
April. 

There are several other varieties, as B. sanguineum, fl. pi., 
B. sanguineum atro-purpurea, and B. Gordoni. They are 
not quite hardy enough to stand our winters without pro- 
tection, but at the South will make a valuable addition to 
their shrubbery. 



CHAPTER XV. 



the cranberry. 



Ckcycoccus, Arb. Brit. Ericace(B, of botanists. 

AireUe^ of the French ; Die Mooseheere, German ; Veen lessen^ Dutch ; 

Ossicocco^ Italian. 

The Cranberry is a familiar trailing shrub, growing wild 
in swampy, sandy meadows and mossy bogs in the northern 
portions of both hemispheres, and produces a round, red, acid 
fruit. Our native species ( 0. macrocarpus) , so common in the 
swamps of New England, and on the borders of our inland 
lakes, as to form quite an article of commerce, is much the 
largest and finest species ; the European Cranberry ( 0. pa- 
lustris) being much smaller in its growth, and producing 



THE CRANBERRY. 303 

fruit inferior in size and quality. Also the Kussian ( 0. viri- 
dis), a medium-sized variety. 

Of the 0. wacrocao-2^us there are three varieties : — The 
" Bell-shaped," which is the largest and most valued, of a 
very dark, bright red color. The " Cherry," two kinds, large 
and small ; the large one the best, of a round form, a fine 
dark red berry, nearly or quite equal to the Bell-shaped ; 
and the Bugle, Oval, or Egg-shaped, two kinds, large and 
smair, not so high-colored as the Bell and Cherry — not so 
much prized, but still a fine variety. 

The value of the common Cranberry for tarts, jn-eserves, 
and other culinary uses, is well known, and in portions of 
the country where it does not naturally grow, or is not abun- 
dantly produced, it is quite worth while to attempt its culture. 
Although, naturally, it grows mostly in mossy wet land, yet 
it may be easily cultivated in beds of peat soil, made in any 
rather moist situation ; and if a third of old thoroughly de- 
cayed manure is added to the peat, the berries will be much 
larger and of more agreeable flavor than the wild ones. A 
square of the size of twenty feet, planted in this way, will 
yield three or four bushels- annually — quite sufl^icient for a 
family. The plants are easily procured, and are generally 
taken up like squares of sod or turf, and planted two or three 
feet apart, when they quickly cover the whole beds. 

In some parts of New England, low and coarse meadows, 
of no value, have been drained and turned to very i)rofitable 
account by planting them with this fruit. In New Jersey, 
on Long Island, and elsewhere, large tracts of light sandy 
soils have been planted to Cranberries, and grown with profit 
and success. The Cranberry grows freely in light soils, but 
it is necessary to cover the surface, after j^loughing, a depth 
of several inches, with clean sand. The average product is 
from eighty to one hundred bushels of cranberries, and the 
care they require after the land is once j)repared and planted 
is scarcely any at all, except in gathering. Some of the farms 
in Massachusetts yield large crops, partly from natural 
growth, and partly from cultivated plantations. The Cran- 
berry grows wild in the greatest abundance on the sandy low 
necks near Barnstable, and an annual Cranberry festival is 
made of the gathering of the fruit, which is done by the mass 
of the population, who turn out on the day appointed by the 
authorities, and make a general gathering with their cran- 
berry rakes, a certain portion of the crop belonging, and be- 
ing delivered, to the town. 

A laborer will gather about thirty bushels of the fruit in a 
day with a cranberry rake. 



304 THE FIG. 

CHAPTER XYI. 

THE FIG. 

Ficus Carica^ L. Arb. Brit. Urticacm, of botanists ; Figuier, of the 
French ; Fdgenbaum^ German ; Fico^ Italian ; Higuera^ Spanish. 

This celebrated fruit-tree, whose history is as ancient as 
that of the world, belongs properly to a warm climate, 
though it may be raised in the open air in the Middle States, 
with proper care. 

In its native countries, Asia and Africa, near the seacoast 
it forms a low tree, twenty feet in height, with spreading 
branches, and large, deeply lobed, rough leaves. It is com- 
j)letcly naturalized in the South of Europe, where its cultiva- 
tion is one of the most important occupations of the fruit- 
grower. 

The fruit of the Fig-tree is remarkable for making its ap- 
pearance, growing, and ripening, without being preceded by 
any apparent blossom. The latter, however, is concealed in 
the i7iterior of a fleshy receptacle which is called, and finally 
becomes, the fruit. The flavor of the fig is exceedingly sweet 
and luscious, so much so as not to be agreeable to many per- 
sons when tasted for the first time ; but, like most fruits of 
this kind, it becomes a great favorite with all after a short 
trial, and is really one of the most agreeable, wholesome, and 
nutritious kinds of food. It has always, indeed, been the 
favorite fruit of warm countries, and the ideal of earthly 
happiness and content, as typified in the Bible, consists in 
sitting under one's own fig-tree. 

Its cultivation was carried to great perfection among the 
ancient Romans, who had more than twenty varieties in their 
gardens. But the Athenians seem to have prided themselves 
most on their figs, and even made a law forbidding any to be 
exported from Attica. Smuggling, however, seems to have 
been carried on in those days, and a curious little piece of 
etymological history is connected with the fig. The informers 
against those who broke this law were called sukojyhantai, 
from two words in the Greek, meaning the " discoverers of 
figs." And as their power appears also to have been used for 
malicious purposes, thence arose our word sycoplmnt. The 
fig was first introduced from Italy about 1548, by Cardinal 
Poole, and to this country about 1790, by Wm. Hamilton, 
Esq. 

Propagation. This tree is very readily increased by cut- 
tings taken ofi" in the month of March, and planted in a Kght 



THE PIG. 305 

soil iu a hot-bed, when they will make veiy strong plants the 
same season. Or they may be planted in a shady border 
in the ojjen air, quite early in April, with tolerable 
success. In either case the cuttings should be made eight 
or ten inches long, of the last year's shoots, with about 
half an inch of the old or previous year's wood left at the 
base of each. 

Soil and Culture. The best soil for the fig is one mo- 
derately deep, and neither too moist nor dry, as in the for- 
mer case the plant is but too apt to run to coarse wood, and 
in the latter, to drop its fruit before it is fully ripe. A mel- 
low calcareous loam is the best soil in this climate — and marl, 
or mild lime in compost, the most suitable manure. 

As in the Middle States this tree is not hardy enough to 
be allowed to grow as a standard, it is the policy of the culti- 
vator to keep it in a low and shrub-like form, near the ground, 
that it may be easily covered in winter. The great difficulty 
of this mode of training, with us, has been that the coarse 
and over-luxuriant growth of the branches, when kept down, 
is so gi^eat as to render the tree unfruitful, or to rob the fruit 
of its due share of nourishment. Happily, the system of root- 
pruning, recently found so beneficial with some other trees, 
is in this climate most perfectly adapted to the fig. Short- 
jointed wood, and only moderate vigor of growth, are well- 
known accompaniments of fruitfulness in this tree ; and 
there is no means by which firm, well-ripened, short-jointed 
wood is so easily obtained as by an annual pruning of the 
roots — cutting ofi:' all that project more than half the length 
of the branches. In this way the fig-tree may be kept in that 
rich and somewhat strong soil necessary to enable it to hold 
its fruit, and ripen it of the largest size, without that coarse- 
ness of growth which usually happens in such soil, and but too 
frequently renders the tree barren. The mode of performing 
root-pruning we have already described, but we may add here 
that the operation should be performed on the fig early in 
November. When this mode is adopted but little pruning 
will be necessary, beyond that of keeping the plant in a some- 
what low and regular shape, shortening-in the branches occa- 
sionally, and taking out old and decaying wood. 

In winter the branches of the fig must be bent down to the 
ground, and fastened with hooked pegs, and covered with 
three or four inches of soil, as in protecting the foreign grape. 
This covering should be removed as soon as the spring is well 
settled. Below Philadelphia, a covering of straw or branches 
of ever-greens is sufficient — and south of Yirginia the fig is 
easy of culture as a hardy standard tree. 

Two crops are usually produced in a year by this tree : the 
20 



306 THE FIG. 

first, which ripens here in midsummer, and is borne on the 
previous season's shoots ; and the second, which is yielded by 
the young shoots of this summer, and which rarely ripens 
well in the Middle States. It is, therefore, a highly advan- 
tageous practice to rub off all the young figs of this second 
crop after midsummer, as soon as they are formed. The con- 
sequence of this is to retain all the organizable matter in the 
tree, and to form new embryo figs where these are rubbed oft', 
which then ripen the next season as the first crop. 

Ripening the Fruit. In an unfavorable soil or climate, 
the ripening of the fig is undoubtedly rendered more certain 
and speedy by touching the eye of the fruit with a little oil. 
This is very commonly practised in many districts of France. 
" At Argenteuil," says Loudon, " the maturity of the latest 
figs is hastened by putting a single drop of oil into the eye of 
each fruit. This is done by a woman, who has a vial of oil 
suspended from her waist, and a piece of hollow rye straw in 
her hand. This she dips into the oil, and afterwards into the 
eye of the fig." 

We have ourselves frequenly tried the experiment of touch- 
ing the end of the fig with the finger dipped in oil, and have 
always found the fruits so treated to ripen much more certainly 
and speedily, and swell to a larger size than those left un- 
touched. 

There are forty-two varieties enumerated in the last edition 
of the London Horticultural Society's Catalogue. Few of 
these have, however, been introduced into this country, and 
a very few sorts will comprise all that is most desirable and 
excellent in this fruit. The following selection includes those 
most suitable for our soil and climate. 

Fruit nearly all ripen in August. 



CLASS I. 
BED, BROWN, OR PURPLE. 

Black Genoa. 

The fruit of this Fig is long obovate, that portion next the 
stalk being very slender. Skin dark purple, becoming nearly 
black, and covered with a purple bloom. Pulp bright red, 
flavor excellent. Habit of the tree moderately strong. 

Black Ischia. 
Early Forcing, Blue Ischia. 

One of the most fruitful sorts, and pretty hardy. 



P 



THE FIG. 307 

Fruit of medium size, roundish, a little flattened at the 
apex. Skin dark violet, becoming almost black when fully 
ripe. Elesh deep red, and of very sweet, luscious flavor. ' 

Brown Ischia. 

Chestnut. Chestnut-colored Ischia. 

A good variety, with, however, a rather thin skin, render- 
ing it liable to crack or burst open when fully ripe. It is 
hardy, of good habit, and a very excellent bearer. 

Fruit of medium size, roundish obovate. Skin light or 
chestnut brown. Pulp purple, very sweet and excellent. 

Brown Turkey. 

Brown Italian. Large Blue. Italian. 

Brown Naples. Murrey. Lee's Perpetual. 

This is undoubtedly one of the very best for this country, 
and for open air culture, as it is perhaps the very hardiest, 
and one of the most regular and abundant bearers. 

Fruit large, oblong or pyriform. Skin dark brown, covered 
with a thick blue bloom. Flesh red, and of very deKcious 
flavor. 

Brunswick. 

Madonna, Hanover. Brown Hamburg. Black Naples. 

Clementine. Bayswater. Red. 

One of the largest and finest purple Figs, well adapted for 
hardy culture. 

Fruit of the largest size, pyriform in shape, with an oblique 
apex. Eye considerably sunk. Stalk short and thick, of a 
fine violet brown in the sun, dotted with small pale brown 
specks, and, on the shaded side, pale greenish yellow. Flesh 
reddish brown, slightly pink near the centre, and somewhat 
transparent. Flavor rich and excellent. The only fault of 
this variety for open air culture is, that it is rather too strong 
in its growth, not being so easily protected in winter as more 
dwarfish sorts." 

Malta. 
Small Brown. 

A small, but very rich Fig, which will often hang on the 
tree until it begins to shrivel, and becomes " a fine sweet- 
meat." 

Fruit much compressed at the apex, and very much nar- 



308 THE PIG. 



rowed in towards the stalk. Skin light brown. Pulp pale 
brown, and of a sweet, rich flavor. Ripens later than the 
foregoing, about the last of August. 

Small Brown Ischia. 

A verv hardv sort, which, in tolerably warm places south 
of Philadelphia, will make a small standard tree in the open 
air, bearing pretty good crops, that ripen about the first of 
September. 

Fruit small, pyriform, with a very short footstalk. Skin 
light brown. Pulp pale purple, of high flavor. Leaves more 
entire than those of the common Fig. 



CLASS II. 
FRUIT WHITE, GREEN, OR YELLOW. 

Marseilles. 

White Marseilles. Ford's Seedling. 

White Naples. WTiite Standard. 

Pocock. Figue Blanche. 

A very favorite sort for forcing and raising under glass, 
but which does not succeed so well as the Brown Turkey and 
the Ischias for open culture. 

Fruit small, roundish obovate, slightly ribbed. Skin near- 
ly white, with a little yellowish green remaining. Flesh 
white, rather dry, but sweet and rich. 

Nerii. 

A fruit rather smaller and longer than the Marseilles, and 
which, from a mingling of slight acid, is one of the most ex- 
quisite in its flavor. 

Fruit small, roundish obovate. Skin pale greenish yellow. 
Pulp red. Flavor at once delicate and rich. This is a very 
favorite variety, according to Loudon, " the richest fig known 
in Britain." 

Pkeoussata. 

A sort lately introduced from the Ionian Isles into England. 
It is tolerably hardy, quite productive, and succeeds admirably 
under glass. 

Fruit of medium size, roundish, a good deal flattened. 
Skin purplish brown in the shade, dark brown in the sun. 
Pulp deep red, with a luscious, high flavor. Seeds unusually 
small. Ripens gradually, in succession. 



the gooseberry. 309 

White Ischia. 
Green Ischia. 

A very small Fig, but one of the hardiest of the light-colored 
ones. 

Fruit about an inch in diameter, roundish obovate. Skin 
pale yellowish green, very thin, and, when fully ripe, the 
darker-colored pulp appears through it. Pulp purplish, and 
high flavored. A moderate grower and good bearer. 



CHAPTER XVII. 



the gooseberry. 



Ribes Grossularia, Arb. Brit. Orossulacece^ of botanists. 

Orosefflier, of the French ; Stachelbeerstrauch, German ; Uva Spino^ 

Italian; Grosella^ Spanish. 

The Gooseberry of our gardens is a native of the north of 
Europe, our native species not having much improved by 
garden culture. This low prickly shrub, which in its wild state 
bears small round or oval fruit, about half an inch in diameter, 
and weighing one-fourth of an ounce, has been so greatly im- 
proved by the system of successive reproduction from the seed, 
and high culture by British gardeners, that it now bears fruit 
nearly or quite two inches in diameter, and weighing an ounce 
and a half. Lancashire, in England, is the meridian of the 
gooseberry, and to the Lancashire weavers, who seem to have 
taken it as a hobby, we are indebted for nearly all the sur- 
prisingly large sorts of modern date. Their annual shows ex- 
hibit this fruit in its greatest perfection, and a Gooseberry 
Book is published at Manchester every year, giving a list of 
all the prize sorts, etc. Indeed the climate of England 
seems, from its moistness and coolness, more perfectly fitted 
than any other to the growth of this fruit. Under our more 
clear and hot suns, however, the best varieties of English 
sorts do not succeed well, suffering from mildew of the fruit 
and foliage in nearly every location. A few varieties of the 
English sorts, and some few sorts of American origin, succeed, 
and their growth near large cities is considered quite profit- 
able. 

Uses. This fruit is, in the first place, a very important one 
in its green state, being in high estimation for pies, tarts, and 
puddings, coming into use earlier than any other. The 



310 THE GOOSEBERRY. 

earliest use made of it appears to have been as a sauce with 
green goose, whence the name goose-berry. In its ripe state 
it is a very agreeable table fruit, and in this country, follow- 
ing the season of cherries, it is always most acceptable. Un- 
ripe gooseberries are bottled in water for winter use (placing 
the bottles, nearly filled, a few moments in boiling water, 
afterwards corking and sealing them, and burying them in a 
cool cellar, with their necks downward). They are also 
canned, the same as with cherries, peaches, and other 
fruits. 

As a luxury for the poor, Mr. Loudon considers this the 
most valuable of all fruits, " since it can be grown in less 
space, in more unfavorable circumstances, and brought sooner 
into bearing than any other." 

Propagation. Gooseberry plants should only be raised from 
cuttings. New varieties are of course raised from seed, and 
the production of new American varieties of large size and 
fine quality afibrds a field of occupation which we should 
rejoice to see abundantly filled. 

In preparing cuttings select the strongest and straightest 
young shoots of the current year, at the end of October (or 
very early in the ensuing spring) ; cut out all the buds that 
you intend to go below the ground (to prevent future 
suckers), and plant the cuttings in a deep rich soil, on the north 
side of a fence, or in some shaded border. The cuttings 
should be inserted six inches deep, and from three to six or 
eight inches should remain above the ground. The soil 
should be pressed very firmly about the cuttings, and, in the 
case of autumn planting, the cuttings should be inserted into 
the ground level with the upper buds, and then covered with 
a mulch of coarse manure, to be taken away in the following 
spring, when they should be examined, and the earth pressed 
to render it firm again, should the cutting have been raised 
by severe frost. After they have become w^ell rooted — 
generally in a year's time — they may be transplanted to the 
borders, where they are finally to remain. 

Cultivation. The Gooseberry in our climate is very impa- 
tient of drought, and we have uniformly found that the best 
soil for it is a deep strong loam ; or at least whatever may be 
the soil, and it will grow in a great variety, it should always 
be deep — if not naturally so, it should be made deep by trench- 
ing and manuring. It is the most common error to plant 
this fruit shrub under the branches of other trees for the sake 
of their shade — as it always render the fruit inferior in size 
and flavor, and more likely to become mouldy. On the con- 
trary, we would always advise planting in an open border, as, 
if the soil is sufficiently deep, the plants will not suffer from 



THE GOOSEBERRY. 311 

dryness, and should it unfortunately be of a dry nature, it 
may be rendered less injurious by covering the ground 
under the plants with straw or litter. In any case a 
rich soil is necessary, and as the Gooseberry is fond of 
manure, a pretty heavy top-dressing should be dug in every 
year around bearing plants. For a later crop a few bushes 
may be set on the north side of a fence or wall. 

For the Gooseberry, regular and pretty liberal pruning is 
absolutely necessary. Of course no suckers should be allowed 
to grow. In November the winter pruning should be per- 
formed. The leaves now being off, it is easy to see what 
portion of the new as well as old wood may be taken 
away ; and we will here remark that it is quite impossible 
to obtain fine gooseberries here, or anywhere, without a very 
thorough thinning out of the branches. As a general rule, 
it may safely be said that one-half of the head, including old 
and young branches (more especially the former, as the best 
fruit is borne on the young wood), should now be taken out, 
leaving a proper distribution of shoots throughout the bush, 
the head being sufficiently thinned to admit freely the light 
and air. An additional pruning is, in England, performed 
in June, which consists in stopping the growth of long shoots 
by pinching out the extremities and thinning out superfluous 
branches ; but if the annual pruning is properly performed 
this will not be found necessary, except to obtain fruit of ex- 
traordinary size. 

We do not think that this fruit shrub can be said to bear 
well for more than half a dozen years successively, when 
grown in the single stem or tree form. In large plantations 
of acres, and where cultivation is given by means of the 
horse and plough, the system of growing in the bush form is 
by many considered most profitable ; and when so done, all 
that is requisite, from year to year, for many years, is to cut 
away dead wood, head back vigorous shoots, and keep the 
form open. 

A succession of young plants should be kept up by striking 
some cuttings every season. 

Varieties. The number of these is almost endless, new 
ones being produced by the prize-growers every year. The 
last edition of the London Horticultural Society's Catalogue 
enumerates 149 sorts considered worthy of notice, and Lind- 
ley's Guide to the Orchard gives a list of more than seven 
hundred prize sorts. It is almost needless to say that many 
of these very closely resemble each other, and that a small 
number of them will comprise all the most valuable. 

The sorts bearing fruit of medium size are generally more 
highly flavored than the very large ones. We have selected 



312 THE GOOSEBERRY. 

a sufficient number of the most valuable for all practical 
purposes. 

I. Red Gooseberries. 

Boardman's British Crown. Fruit very large, roundish, 
hairy, handsome and good ; branches spreading. 

Champagne. A fine old variety, of very rich flavor. Fruit 
small, roundish oblong, surface hairy, pulp clear ; branches 
of very upright growth. 

Capper's Top Sawyer. Fruit large, roundish, pale red, 
hairy ; rather late ; flavor very good ; branches drooping. 

Farrow's Roaring Lion. An immense berry, and hangs 
late. Fruit oblong, smooth; flavor excellent; branches 
drooping. 

Hartshorn's Lancashire Lad. Fruit large, roundish, 
dark red, hairy ; flavor very good ; branches erect. 

Keen's Seedling. Fruit of medium size, oblong, hairy ; 
flavor first-rate ; branches drooping. Early and productive. 

Leigh's Rifleman. Fruit large, roundish, hairy ; flavor 
first-rate ; branches erect. 

Melling's Crown Bob. Fruit large, oblong, hairy ; flavor 
first-rate ; branches spreading. 

Miss Bold. Fruit of medium size, roundish, surface 
downy ; flavor excellent ; branches spreading. 

Red Warrington. Fruit large, roundish oblong, hairy; 
flavor first-rate ; branches drooping. 

II. Yellow Gooseberries. 

Buerdsill's Duckwing. Fruit large and late, obovate, 
smooth ; flavor good ; branches erect. 

Capper's Bunker Hill. Fruit large, roundish, smooth ; 
flavor good ; branches spreading. 

Gorton's Yiper. Fruit large, obovate, smooth; flavor 
good ; branches drooping. 

Hill's Golden Gourd. Fruit large, oblong, hairy ; flavor 
good ; branches drooping. 

Part's Golden Fleece. Fruit large, oval, hairy ; flavor 
fii'st-rate ; branches spreading. 

Prophet's Rockwood. Fruit large and early, roundish, 
hairy ; flavor good ; branches erect. 

Yellow Champagne. Fruit small, roundish, hairy; flavor 
first-rate ; branches erect. 

Yellow Ball, Fruit of middle siae, roundish, smooth; 
flavor first-rate ; branches erect. 



THE GOOSEBERRY. 313 

III. Green Gooseberries. 

Collier's Jolly Angler. Fruit large and late, oblong, 
downy ; flavor first-rate ; branches erect. 

Berry's Greenwood. Fruit large, oblong, smooth ; flavor 
good ; branches drooping. 

Early Green Hairy (or Green Gascoigne). Fruit small 
and early, round, hairy ; flavor excellent ; branches spreading. 

Edward's Jolly Tar. Fruit large, obovate, smooth ; flavor 
first-rate ; branches drooping. 

Glenton Green. Fruit of middle size, oblong, hairy ; 
flavor excellent ; branches drooping. 

Green Walnut. Fruit middle size, obovate, smooth; 
flavor first-rate ; branches spreading. 

Hepburn Green Prolific. Fruit of middle size, roundish, 
hairy ; flavor first-rate ; branches erect. 

Massey's Heart of Oak. Fruit large, oblong, smooth; 
flavor first-rate ; branches drooping. 

Parkinson's Laurel. Fruit large, obovate, downy; flavor 
first-rate ; branches erect. 

Pitmaston Green Gage. Fruit small, and hangs long, 
obovate, smooth ; flavor rich and excellent ; branches erect. 

Wainman's Green Ocean. Fruit very large, oblong, 
smooth ; flavor tolerably good ; branches drooping. 

IV. White Gooseberries. 

Cleworth's White Lion. Fruit large, and hangs late, 
obovate, downy ; flavor first-rate ; branches droojDing. 

Crompton Sheba Queen. Fruit large, obovate, downy ; 
flavor first-rate ; branches erect. 

Cook's White Eagle. Fruit large, obovate, smooth. 
Flavor first-rate. Branches erect. 

Capper's Bonny Lass. Fruit large, oblong, hairy. Flavor 
good. Branches spreading. 

Hapley's Lady of the Manor. Fruit large, roundish, 
oblong, hairy. Flavor good. Branches erect. 

Saunders' Cheshire Lass. Fruit large and very early, 
oblong, downy. Flavor excellent. Branches erect. 

Woodward's Whitesmith. Fruit large, roundish oblong, 
downy. Flavor first-rate. Branches erect. 

Wellington's Glory. Fruit large, rather oval. Yery 
downy. Skin quite thin. Flavor excellent. Branches 
erect. 

White Honey. Fruit of middle size, roundish oblong, 
smooth. Flavor excellent. Branches erect. 

Taylor's Bright Yenus. Fruit of middle size, hangs a 
long time, obovate, hairy. Flavor first-rate. Branches erect. 



314 



THE GOOSEBERRY. 



The following list of selected sorts, from one liiindred vari- 
eties, is prepared by Thomas Kivers, Sawbridgeworth, Eng- 
land : — 



Atlas, late. 
Echo, late. 
Guido, very large. 



Eed Gooseberries. 

Huntsman, early. 
Hopley's Companion. 
Overall, late. 



Prince Albert, early. 
Prince Regent, early. 
Young Wonderful. 



Freedom. 
Lady Delamere. 



White Gooseberries. 



Ostrich, early. 
Queen Caroline. 



Smiling Beauty. 
RUey's Tallyho. 



Green Gooseberries. 



Conquering Hero,late. Elijah, early. 

Husbandman, late. Green River, late. 

Jolly Cutler, late. Keepsake. 

Riley's. Thumper, very late. 



Banks Dublin. 
Broom Girl. 
Britton. 



Favorite. 
Independent. 
Profit, late, 
Wistastoa Hero, early. 



Yellow Gooseberries. 



Husbandman, late. 
Marigold, early. 
Pilot, early. 



Scorpion, early. 
Sovereign, early. 
Teazer, late. 



AMERICAN VARIETIES. 



Downing. 



A seedling of Houghton, originated at Newburgh, N. Y. 
Upright vigorous growing plant, very productive. 

Fruit somewhat larger than Houghton, roundish oval, 
whitish green with the rib veins distinct. Skin smooth. 
Flesh rather soft, juicy, very good. Excellent for family use. 

HoBBs' Seedling. 

A variety claimed to have originated by O. J. Hobbs, of 
Randolph, Pa. It is light pale green, roundish, slightly 
oval, smooth. Flesh medium firmness. A good keeper, and 
nearly one-half larger than Houghton's. 



Houghton's Seedling. 

Originated with Abel Houghton, Lynn, Mass. A vigor- 
ous grower. Branches rather drooping, slender, very pro- 
ductive, generally free from mildew. A desirable sort. 

Fruit medium or below, roundish, inclining to oval. Skin 
smooth, pale red. Flesh tender, sweet, and very good. 



THE GRAPE. 315 



Mountain Seedling. 



Originated with the Shakers at Lebanon, IST. Y. Plant a 
strong straggling grower. An abundant bearer. 

Fruit large, the largest of any known American sort, long 
oval, dark brownish red, with long stalk. Skin smooth, thick. 
Flesh sweet. A good market sort. 

Pale Red. 

American Red. American Seedling. 

Robert's Sweet Water. Ohio Prolific. 

Ohio Seedling. St. Clair. 

Dutch Joe. Cluster. 

A variety of unknown origin. Bush more upright than 
Houghton. Slender wood. Very productive. 

Fruit small or medium, or size of the Houghton ; darker 
in color when fully ripe. Hangs a long time uj)on the bush. 
Flesh tender, sweet, very good. 

Smith's Improved. 

Smith's Seedling. 

A new variety recently introduced. Grown from seed of 
the Houghton, by Dr. Smith, of Vermont, and in growth of 
plant more upright and vigorous than its parent ; the fruit is 
larger and somewhat oval in form, light green, with a bloom. 
Flesh moderately firm, sweet and good. 



CHAPTER XVIII. 



THE GRAPE. 



Vitis vinifera, X. Vitacece, of botanists. 

Vigne, of the French ; Weintrauben, German ; Vtgna, Italian ; 

Vid, or Vina, Spanish. 

The history of the Grape is almost as old as that of man. 
Growing in its highest perfection in Syria and Persia, its 
luscious fruit, and the unrivalled beverage which its fermen- 
ted juice affords, recommended it to the especial care of the 
patriarchal tillers of the soil, and vineyards were extensively 
planted long before orchards or collections of other fruit-trees 
were at all common. 

LThe grapes of the old world are all varieties of the wine 



316 THE GRAPE. 

grape ( Vitis vinifera)^ whicli, though so long and so univer- 
sally cultivated and naturalized in all the middle and south- 
ern portions of Europe, is not a native of that continent, but 
came originally from Persia. From the latter country, as 
civilization advanced westward, this plant accompanied it — 
first to Egypt, then to Greece and Sicily, and gradually to 
Italy, Spain, France, and Britain, to which latter country 
the Romans carried it about two hundred years after Christ. 
To America the seeds and plants of the European varieties 
were brought by numerous emigrants and colonists within the 
first fifty years after its settlement. 

The w^ild grapes of our own country are quite distinct spe- 
cies from the wine grape of Europe — are usually stronger in 
their growth, with larger and more entire foliage, and, in 
their native state, with a peculiar foxy odor or flavor, and 
more or less hardness of pulp. These traits, however, disap- 
pear in process of cultivation, and we have reason to hope 
that we shall soon obtain from the wild type new varieties of 
high quality, and of superior hardiness and productiveness in 
this climate. 

The grape-vine is in all cases a trailing or climbing decidu- 
ous shrub, living to a great age, and, in its native forests, 
clambering over the tops of the tallest trees. In the deep 
rich alluvial soils of western America it is often seen attain- 
ing a truly prodigious size, and several have been measured 
on the banks of the Ohio the stems of which were three feet 
in circumference, and the branches two hundred feet long, en- 
wreathing and festooning the tops of huge poplars and syca- 
mores. In a cultivated state, however, it is found that fine 
flavor and uniform productiveness require the plants to be kept 
pruned within a small compass. 

Uses. The grape in its finest varieties, as the Hamburgh 
and the Muscat, is in flavor hardly surpassed by any other 
fruit in delicacy and richness, and few or none are more beau- 
tiful in the dessert. Dried, it forms the raisin of commerce, 
the most excellent of all dried fruits, everywhere esteemed. 
And wine, the fermented juice, has always been the first of 
all exhilarating liquors. Some idea of the past consumption 
of this product may be formed from the fact that more than 
500,000,000 imperial gallons have been made in France in a 
single year ; and as a datum to judge of its value we may add 
that, while a great proportion of the vin ordinaire, or com- 
mon wine, is sold at 10 or 12 cents a bottle, on the other 
hand, particular old and rare vintages of Madeiras or Sherries 
will not unfrequently command twenty or thirty dollars a gal- 
lon. 

Soil. Th« universal experience in all countries has estab- 



THE GRAPE. 317 

lished the fact that a dry and warm soil is the very best for 
the vine. Where vineyards are cultivated, a limestone soil, or 
one composed of decaying calcareous rocks, is b}" far the best ; 
but where, as in most gardens, the vine is raised solely for 
its fruit, the soil should be highly enriched. The foreign 
grape will scarcely thrive well here on a heavy soil, though 
our native varieties gi-ow and bear well on any strong land ; 
but the essence of all that can be said in grape culture respec- 
ting soil is, that it be dry and light, deep and rich. Frequent 
top-dressings of well-rotted manure should be applied to vines 
in open borders, and this should every third or fourth year 
be alternated with a dressing of slaked lime. 

Propagation. The grape-vine makes roots very freely, and 
is, therefore, easy of propagation. Branches of the previous 
or current year's wood, bent down at any time before mid- 
summer, and covered with earth, as layers, root very freely, 
and make bearing plants in a couple of j^ears, or very fre- 
quently indeed bear the next season. 

But the finer varieties of the vine are almost universally 
propagated by cuttings, as that is a very simple mode, and an 
abundance of the cuttings being afforded by the annual trim- 
ming of the vines. 

When cuttings are to be planted in the open border, a 
somewhat moist and shaded place should be chosen for this 
purpose. The cuttings should then be made of the young 
wood of the previous year's growth, cut into lengths about a 
foot long, and having two or three buds — one near the top, 
one at the bottom, and the third in the middle. Before plant- 
ing the cutting, pare off its lower end smoothly, close below 
the buds, and finally plant it in mellow soil, in a slit made by 
the spade, pressing the earth firmly about it with the foot.* 

The rarer kinds of foreign grapes are usually grown by 
cuttings of shorter length, consisting only of two buds ; and 
the most successful mode is to plant each cutting in a small 
pot, and plunge the pots in a slight hot-bed, or place the cut- 
tings at once in the mould of the bed itself. In either case 
they will make strong plants in the same season. 

But the most approved way of raising vine plants in pots 



* In sandy or dry soils, to insure greater success, cover the upper 
end of the cutting with grafting-wax, or something of the kind, to 
prevent evaporation. The practice of growing grapes from single 
eyes, by making cuttings of one eye each, and callusing them in sand, 
in the cellar or pit, has been recently renewed. The cuttings are 
made of one eye each, placed in sand, in a cool cellar or shed, free 
from frost, and in spring planted out, covering the bud half an inch 
or so with soU, and over the whole spreading a mulch of tan- bark or 
sawdust one or two inches deep. 



318 THE CRAPE. 

is that of propagation by eyes, which we have fully explained 
in the first part of this work. This, as it retains the least 
portion of the old wood, is manifestly the nearest approach 
to raising a plant from the seed, that most perfect of all 
modes with respect to the constitution of a plant. In the 
case of new or rare sorts, it offers us the means of multiplying 
them with the greatest possible rapidity. As the grape 
usually receives its annual pruning in autumn or winter, 
the cuttings may be reduced to nearly their proper length, 
and kept in earth, in the cellar, until the ensuing spring. 
The hardier sorts may be buried in the open ground. 

The foreign and the native grapes are very different in their 
habits in this climate, and therefore must be treated differ- 
ently. The native sorts are cultivated ^vith scarcely any fur- 
ther care than training up the branches to poles or a trellis, 
and are, on this account, highly valuable to the farmer ; while 
the European varieties are of little value in this climate ex- 
cept with especial care, and are therefore confined to the 
garden. 

1. Culture of the Foreign Grape. 

The climate of the temperate portion of this country, so 
favorable to all other fruits, is, unfortunately, not so for the 
foreign Grape. This results, perhaps, from its variability, 
the great obstacle being the mildew, which, seizing upon the 
young fruit, prevents its further growth, causes it to crack, 
and renders it worthless. Unwilling to believe that this was 
not the fault of bad culture, many intelligent cultivators, and 
among them men of capital and much practical skill, have at- 
tempted vineyard culture with the foreign sorts in various 
sections of the country, under the most favorable circumstan- 
ces, and have uniformly failed. On the other hand, the very 
finest grapes are produced under glass, in great quantities, in 
our first-rate gardens. In the small yards or gardens of our 
cities, owing to the more uniform state of the atmosphere, the 
foreign Grape thrives pretty well ; and finally, in all gardens 
of the Middle States the hardier kinds may, under certain 
modes of culture, be made to bear good fruit. 

Without entering into any inquiries respecting the particu- 
lar way in which the mildew (which is undoubtedly a para- 
sitical plant) is caused, we will endeavor to state concisely 
some practical truths, to which our own observation and 
experience have led us, respecting the hardy culture of the 
foreign Grape. 

In the first place, it is well known to gardeners here that 
young and thrifty vines generally bear one or two fair crops 



THE GRAPE. 319 

of fruit; second, that as the vine becomes older, if it is 
pruned in the common mode (that is to say, the spurring -in 
mode of shortening the side branches, and getting fresh bear- 
ing shoots from main branches every year), it soon bears only 
mildewed and imperfect fruit; and, finally, that the older 
and larger the vine, the less likely is it to produce a good crop. 

This being the case, it is not difficult to see that as the 
vine, like all other trees, is able to resist the attacks of dis- 
ease or unfavorable climate just in proportion as it is kept in 
a young and highly vigorous state, it follows, if we allow a 
plant to retain only young and vigorous wood, it must neces- 
sarily preserve much of the necessary vigor of constitution. 
And this is only to be done, so far as regards training, by 
what is called the renewal system. 

The renewal system of training consists 
in annually providing a fresh supply of 
young branches, from which the bearing 
shoots are pi'oduced, cutting out all the 
branches that have borne the previous 
year. Fig. 37 represents a bearing vine 
treated in this manner, as it would appear 
in the spring of the year after having been 
pruned. In this figure a represents the 
two branches of last year's growth, trained Renewal Training, 
up for bearing the present year; 6, the 
places occupied by the last year's wood, which, having 
borne, has been cut down to within an inch of the main arm, 
c. The present year, therefore, the two branches, a, will 
throw out side shoots, and bear a good crop, while the young 
branches will be trained up in the places of 6, to bear the next 
year, when a are in like manner cut down. 

This renewal training will usually produce fair fruit, chief- 
ly, as it appears to us, because the ascent and circulation of 
the sap, being mainly carried on through young wood, is vig- 
orous, and the plant is healthful and able to resist the mil- 
dew ; while, on the contrary, the circulation of the sap is 
more feeble and tardy through the more compact and rigid 
sap-vessels of a vine full of old wood.* 

The above mode of training is very easily understood, but 
we may add here, for the benefit of the novice ; 1st, that 
vines, in order that they may bear regularly and well, 
should always be kept within small bounds ; 2d, that they 
should always be trained to a wall, building, or iqyright trel- 
lis / f and, 3d, that the leaves should never be pulled off to 

* See Hoare on the Qra'pe- Vine. 

\ And never on an arbor, except for the purposes of shade. 




320 THE GRAPE. 

promote the ripening of the fruit. The ends of the bearing 
shoots may be stopped (pinched off) when the fruit is nearly 
half grown, and this is usually all the summer pruning that, 
under our bright sun, the grape-vine properly treated requires. 

FolloAving out this hint, that here the vine only bears well 
when it is young, or composed mainly of young ^vood, an in- 
telligent cultivator near us secures every year abundant crops of 
the Chasselas by a system of renewal by layers. Every year, 
from his bearing vines, he lays down two or more long and 
clean shoots of the previous year's growth. These root 
freely, are allowed to make another season's growth, and then 
are made to take the place of the old plants, which are taken 
out ; and by this continual system of providing young plants 
by layers he always succeeds in obtaining from the same 
piece of gi'ound fair and excellent grapes. 

Culture under Glass without Artificial Heat. The 
great superiority of this fruit when raised under glass, ren- 
ders a vinery an indispensable feature in every extensive 
garden. Even without fire-heat, grapes may, under our bright 
stui, be grown admirably ; the sudden changes of the weather 
beinfij guarded against, and the warmth and uniformity of the 
atmosphere surrounding the vines being secured. Cheap 
structures of this kind are now very common, and even the 
Muscat of Alexandria, and other sorts which are usually 
thought to require fire-heat, ripen regularly and well with 
moderate attention. 

A vinery of this kind may be erected so as to cost very lit- 
tle, nearly after the following manner : Its length may be 
thirty feet ; its width sixteen feet ; height at the front two 
feet ; at the back, twelve feet. This part of the structure 
may all be built of wood, taking for the frame cedar or locust 
posts, setting them three and a half feet in the ground, the 
portion rising above the ground being squared to four or five 
inches. On the posts (which are placed six feet apart) nail, 
on both sides, matched and grooved planks, one and a quarter 
inches thick. The space between these planks not occupied 
by the post, fill in with dry tan, which should be well rammed 
down. The rafters should be fixed, and from three to four 
feet apart. The sashes forming the roof (which are all the 
glass that will be necessary) should be stationary, ventilation 
being given by small windows at the top of the back wall, 
fitted with hinges, to be opened or shut at pleasure by means 
of a pulley cord. The building will, of course, front the 
south, and the door may be at either end. 

The border for the grapes should be made partly on the in- 
side and partly on the outside of the front wall, so that the 
roots of the vines may extend through to the open border. 



THE GRAPE. 321 

A trellis of wire should be fixed to the rafters, about sixteeu 
inches from the glass, on which the vines are to be trained. 
Early in the spring the vines, which should be two-3^ear-old 
roots, may be planted in the inside border, about a foot from 
the front wall, one vine below each rafter. 

Soil. The border should be thoroughly prepared and pul- 
verized before planting the grapes. Two-thirds of mellow 
sandy loam, mixed with one-third of a compost formed of 
well-fermented manure, bits of broken charcoal, and a little 
lime rubbish, forms an excellent soil for the grape in this 
climate. If the soil of the garden is old, or is not of a proper 
quality for the basis of the border, it is best to prepare some 
for this purpose by rotting and reducing beforehand a quantity 
of loamy turf from the road-sides. The depth of the border 
need not exceed two feet, but if the subsoil is not dry at all 
seasons it should be well drained, and filled up half a foot 
below the border with small stones or brick-bats. 

Pruning. Decidedly the best mode of pruning for a cold 
house, or vinery without fire-heat, is what is called the long 
or renewal mode, which we have already partially explained. 
Supposing the house to be planted with good young plants, 
something like the following mode of training and pruning 
may be adopted. The first season one shoot only is allow^ed 
to proceed from each plant, and this, at the end of the first 
season, is cut down to the second or third eye or bud. The 
year following two leading shoots are encouraged, the strongest 
of which is headed or stopped when it has extended a few 
joints beyond the middle of the house or rafter, and the 
weaker about half that length. In November these shoots 
are reduced, the strong one having four or five joints cut 
from its extremity, and the weaker one to the third eye from 
its lower end or place of origin. In the thii'd season one 
leading shoot is laid in from each of these, the stronger one 
throwing out side shoots on which the fruit is produced, w^hich 
side shoots are allowed to mature one bunch of grapes each, 
and are topped at one or two joints above the fruit. No side 
shoots are allowed to proceed from the weaker shoot, but it is 
laid in to produce fruit the ensuing season, so that, by the 
third season after planting, the lower part of the house or 
rafters is furnished with a crop of fruit proceeding from wood 
of the preceding year. At next autumn pruning the longest 
of these main shoots is shortened about eighteen inches from 
the top of the rafter, and the next in strength to about the 
middle of the rafter, and all the spurs which had borne fruit 
are removed. Each vine is now furnished with two shoots 
of bearing wood, a part of old barren wood w^hich has already 
produced fruit, and a spur near the bottom for producing a 
21 ... 



322 THE GRAPE. 

young shoot for the following year. In the fourth summer a 
full crop is produced, both in the lower and upper part of the 
house, the longer or oldest shoot producing fruit on the upper 
part of its length, and the shorter on its whole length ; from 
this last a leading shoot is laid in, and another to succeed it 
is produced from the spur near the bottom. At the next 
autumn pruning the oldest or longest shoot which has now 
reached the top of the house, is entirely cut out and removed, 
and replaced by that which was next in succession to it, and 
this in its turn is also cut out and replaced by that imme- 
diately behind it, a succession of a yearly shoot being obtained 
from the lower part of the old stem. {^Mcintosh.) This is 
decidedly the most successful mode for a vinery without heat, 
producing abundant and fair crops of fruit. Hoare, who is 
one of the most experienced and ingenious writers on the 
grape, strongly recommends it, and suggests that " the old 
wood of a vine, or that which has previously produced fruit, 
is not only of no further u»3, but is a positive injury to the 
fertility of the plant. The truth of this remark depends on 
the fact that every branch of a vine which produces little or 
no foliage appropriates for its own support a portion of the 
juices of the plant that is generated by those branches that do 
produce foliage." 

Routine of Culture. In a vinery without heat this is 
comparatively simple. As soon as the vines commence swel- 
ling their buds in the spring they should be carefully washed 
with mild soap-suds, to free them from any insects, soften the 
wood, and assist the buds to swell regularly. At least three 
or four times every week they should be well syringed with 
water, which, when the weather is cool, should always be done 
in the morning. And every day the vine border should be 
duly supplied with water. During the time when the vines 
are in blossom, and while the fruit is setting, all sprinkling or 
syringing over the leaves must be suspended, and the house 
should be kept a little more closed and warm than usual, and 
should any indications of mildew appear on any of the branches 
it may at once be checked by dusting them with flower of 
sulphur. Air must be given liberally every day when the 
temperature rises in the house, beginning by opening the rear 
windows a little in the morning, more at mid-day, and then 
gradually closing them in the same manner. To guard against 
the sudden changes of temperature out of doors, and at the 
same time to keep up as moist and warm a state of the atmos- 
phere within the vinery as is consistent with pretty free ad- 
mission of the air during sunshine, is the great object of cul- 
ture in a vinery of this kind. 

Thinning the fruit is a very necessary practice in all vine- 



THE GRAPE. 32S 

lies, and on it depends greatly the flavor as well as the fine 
appearance and size of the berries and bunches. The first 
thinning visually consists in taking off all superfluous blossom- 
buds, leaving only one bunch in the large sorts, or two in the 
small ones, to each bearing shoot. The next thinning takes 
j)lace when the berries are set and well formed, and is per- 
formed with a pair of scissors, taking care not to touch the 
berries that are left to grow. All this time one-third of the 
berries should be taken off Avith the point of the scissors, 
especially those in the centre of the cluster. This allows the 
remainder to swell to double the size, and also to form larger 
bunches than would otherwise be produced. Where the 
bunches are large, the shoulders should be suspended from, 
the trellis by threads, in order to take off part of the weight 
from the stem of the vine. The last thinning, which is done 
chiefly to regulate the form of the bunch, is done by many 
gardeners just before the fruit begins to color — but it is 
scarcely needed if the previous thinning of the berries has 
been thoroughly done. 

The regular autumnal pruning is best performed about the 
middle of November. The vines should then be taken down, 
laid down on the border, and covered for the winter with a 
thick layer of straw or a slight covering of earth. 

Culture under Glass with Fire-heat. As the foreign 
Grape is almost the only fruit of temperate climates which 
cannot be raised in perfection in the open air in this climate, 
we shall give some concise directions for its culture in vine- 
ries with artificial heat. Those who only know this fruit as 
the Chasselas or Sweetwater appears, when grown in the open 
air, have little idea of the exceeding lusciousness, high flavor, 
size, and beauty of such varieties as the Black Hamburgh or 
Muscat of Alexandria, when well grown in a first-rate vinery. 
By the aid of artificial heat, which in this climate is, after all, 
chiefly required in the spring and autumn, and to counteract 
any sudden cold changes of atmosphere, this most admirable 
fruit may easily be produced for the dessert from May till 
December. Indeed, by vineries constructed in divisions, in 
some of which vines are forced and in others retarded, some 
have Grapes nearly every month in the year. 

Construction of the Vinery. The vinery with fire-heat 
may be built of wood, and in the same simple manner as just 
described, with the addition of a flue above the surface of the 
ground, running close along the end, two feet from the front- 
wall, and about a foot from the back wall, and returning into 
a chimney in the back wall over the furnace.* 

* Heating by hot water is considered more successful ia its results, 



324 



THE GRAPE. 



For the sake of permanence, however, a vinery of this kind 
is usually built of brick ; the ends and front wall eight inches 
thick ; the back wall a foot thick — or eight inches, with occa- 




Plan and Section of a Vuiery, with Fire-heat. 

sional abutments to increase its strength. In fig, 38 (I) is 
shown a simple plan of a vinery of this kind. In this the 
surface of the ground is shown at a, below which the founda- 
tion walls are sunk three feet. Above the surface the front 
wall, 6, rises two feet, the back wall, c, twelve feet, and the 
width of the house is fourteen feet. On these walls are placed 
the rafters, from three to four feet distant. 

In the present example the flues are kept out of the way, 
and the space clear, by placing them in a square walled space 
directly under the walk ; the walk itself being formed by an 
open grating or lattice, through which the heat rises freely. 
The arrangement of the flue will be better understood by re- 
ferring to the ground plan (II). In this the furnace is indi- 
cated at (7, in the back wall ;* from this the flue rises gradually 

because of enabling a more even and steady temperature to be main- 
tained. The expense is somewhat greater at first — but in the end, 
perhaps, most economical. 

f This furnace should be placed two feet below the level of the flue 
at e, in order to secure a draught, after which it may be carried quite 
level till it enters the chimney. An air- chamber may be formed 
round it, with a register to admit heated air to the house when neces- 
sary. A furnace fourteen inches square and deep, with an ash-pit be- 
low, in which anthracite coal is burned will be found a very easy and 
perfect mode of heating a house of this width, and thirty feet long. 



THE GRAPE. 325 

to c, whence it continues nearly the length of the house, and 
returning enters the chimney at /". For the convenience of 
shelter, firing, etc., it is usual to have a hack shed, r/, behind 
the back wall. In this shed may be a bin for wood or coals, 
and a sunk area (shown in the dotted lines around d,f), with 
steps to descend to the furnace and ash-pit. There are two 
doors. A, in the vinery at either end of the walk. 

7' he border should be thoroughly prepared previously to 
planting the vines, by excavating it two feet deep and filling 
it up Avith suitable compost. This is best formed of one-half 
loamy turf, well rotted by having been previously laid up in 
heaps (or fresh and pure loamy soil from an old pasture or 
common) ; one-third thoroughly fermented horse or cow 
manure, which has lain in a turf-covered heap for three months ; 
and one-thii-d broken pieces of charcoal and old lime rubbish : 
the whole to be thoroughly mixed together before planting 
the vines. 

The vines themselves should always be planted in a border 
prepared inside of the house ; and in order to give the vines 
that extent of soil which is necessary for them, the best culti- 
vators make an additional border, twelve or fourteen feet wide 
outside, in front of the vinery. By building the foundation 
of the front wall on piers, within a couple of inches of the sur- 
face, and supporting the wall above the surface on slabs of 
stone reaching from pier to pier, the roots of the vines easily 
penetrate to the border on the outside. 

The vines should be planted early in the spring. Two- 
year-old plants are preferable, and they may be set eighteen 
inches from the front wall — one below each rafter, or, if the 
latter are over three feet apart, one also in the intermediate 
space. 

The pruning and training of the vines we have already de- 
scribed. The reneiual system of pruning we consider the best 
in all cases. The spur system is, however, practised by many 
gardeners, with more or less success. This, as most of our 
readers are aware, consists in alloAving a single shoot to extend 
from each root to the length of the rafters ; from the sides of 
this stem are produced the bearing shoots every year ; and 
every autumn these spurs are shortened back, leaving only one 
bud at the bottom of each, which in its turn becomes the bear- 
ing shoot, and is again cut back the next season. The fruit is 
abundantly produced, and of good flavor, but the bunches are 
neither so large nor fair, nor do the vines continue so long in 
a productive and healthy state, as when the wood is annually 
renewed. 

The essential points in pruning and training the vine, 
whatever mode be adopted, according to Loudon, "are to 



326 THE GRAPE. 

shorten the wood to such an extent that no more leaves shall 
be produced than can be fully exj^osed to the light ; to stop 
all shoots produced in the summer that are not likely to be re- 
quired in the winter pruning, at two or three joints, or at the 
first large healthy leaf from the stem where they originate; 
and to stop all shoots bearing bunches at one joint, or at most 
two, beyond the bunch. As shoots which are stopped generally 
push a second time from the terminal bud, the secondary shoots 
thus produced should be stopped at one joint. And if at that 
joint they push also, then a third stopping must take place at 
one joint, and so on as long as the last terminal bud continues 
to break. Bearing these points in mind, nothing can be more 
simple than the pruning and training of the vine." 

When early forcing of the vines is commenced, the heat 
should be apf)lied very gently for the first few days, and after- 
wards very gradually increased. Sixty degrees of Fahren- 
heit's thermometer may be the maximum till the buds are all 
nearly expanded. When the leaves are expanded, sixty-five 
may be the maximum and fifty-five the minimum temperature. 
When the vines are in blossom, seventy-five or eighty in mid- 
day, with the solar heat, should be allowed, with an abun- 
dance of air, and somewhat about this should be the average 
of mid-day temperature. 

To insure a good crop of Grapes, we are satisfied that 
they must have — plenty of heat — plenty of air — p)lenty of 
inoisture — severe thinning of hunches — and severe thijining of 
berries. The vines, also, must be pruned often, and kept 
free ; the wood never crowded. Great attention must be 
paid to the airing of the house, which must be done gradually, 
that there may be at no time a sudden change in the temper- 
ature. 

With such attention, and the prerequisite of a rich border, 
on a dry subsoil, good crops of fine Grapes are always to be 
obtained. The vines require much moisture until they have 
completed their last swell, when the moisture should be with- 
drawn. 

Insects and Diseases. When properly grown under glass 
the Grape is a very vigorous plant, liable to few diseases. 
The bleeding which often happens at the commencement of 
growth, usually ceases without doing harm when the foliage 
begins to expand. If excessive, it may be stopped by a mix- 
ture of three parts of cheese-parings and one part lime applied 
to the wound. The red spider, which sometimes infests vine- 
ries kept at a high temperature, is usually destroyed by 
coating over the flues with a wash of quick-lime and sulj)hur, 
after which the house must be kept closed for half a day. The 
smaller insects which occasionally prey upon the young 



THE GRAPE. 



327 



shoots are easily kept down by syringing the parts affected 
with a solution of whale-oil soap. 

Varieties. There are in the catalogue a vast number of 
names of Grapes, many of which belong to the same fruit. 
But there are really only twenty or thirty varieties which are 
at all worthy of cultivation in gardens. Indeed, the most 
experienced gardeners are satisfied with a dozen of the best 
sorts for their vineries. 



We will describe some of the finest foreign Grapes that 
have been introduced. 



FOREIGN GRAPES. 



Black Lisbon, 
Black Palestine. 
Meredith's Alicante. 
Alicantenivein. 



Alicante. 

Black St. Peters. 
Black Spanish. 
St. Peters. 

Blauer von Alicante. 
Schwarzer Spanischer. 



Black Portugal. 
Black Valentia, 
Espagnin Noir. 
Sanct Peter's Traube, 



An excellent late variety, which is large and showy, and 
hangs well. 

Bunches large, sometimes shouldered. Berries large, oval. 
Skin tough, rather thick, jet black, with a blue bloom. 
Flesh tender, juicy. 

Black Hamburgh. 



Warner's Black Hamburgh. 
Purple Hamburgh. 
Red Hamburgh. 
Brown Hamburgh. 
Dutch Hamburgh. 
Victoria. 
Salisbury Violet. 
Hampton Court Vine. 
Valentine's. 
Gibraltar. 
Frank endale. 
Black Frankenthall. 



Frankenthaler. 

Frankenthaler Gros Noir. 

Trollinger. 

Blue Trollinger. 

Troller. 

Welscher. 

Fleisch Traube. 

Hudler. 

Languedoc. 

Mohrendutte. 

Weissholziger TroUinger. 



The Black Hamburgh has long been considered the first of 
black Grapes for the vinery, but it will very rarely perfect 
its fruit out of doors. Its very large size and most luscious 
flavor render it universally esteemed. 

Bunches large (about nine inches deep), and mostly with 
two shoulders, making it broad at the top. Berries very 
large, roundish, slightly inclining to oval. Skin rather thick, 
deep brownish purple, becoming nearly black at full maturity. 
Flavor very sugary and rich. A good and regular bearer. 



328 the grape. 

Black Muscat of Alexandria. 

Red Muscat of Alexandria. Red Frontignac of Jerusalem. 
Muscat Hamburgh. 

Bunches large and shouldered. Berries large, oval. Skin 
thick, of a reddish color, becoming black at maturity. Flesh 
quite firm, with a rich musky flavor. Requires a vinery with 
fire-heat. 

Black Prince. 

Boston. Sir A. Pytches' Black. 

Pocock's Damascus. Steward's Black Prince. 

The Black Prince is very highly esteemed. It is hardier 
than the Black Hamburgh, bearing profusely, with the easiest 
culture, in the vinery. 

Bunches long and not generally shouldered. Berries large, 
rather thinly set, oval. Skin thick, black, covered with 
a thick blue bloom. Flesh tender, juicy, rich sugary, 
sprightly. 

BowooD Muscat. 

Tynningham Muscat. 

A new variety, claimed as a seedling from the Muscat 
of Alexandria, which it closely resembles, but has rather 
shorter-jointed wood, and sets its fruit and bears well. 

Chasselas Musque. 
Musk Chasselas. Le Coui. St. Albans. 

A very delicious Grape, the highest flavored Chasselas, 
having much of the flavor of the Muscat of Alexandria. 

Bunches of medium size, long and 'rather loose. Berries 
middle size, round. Skin thin, yellowish white. Flesh 
tender, with an abundant juice, of a rich musky flavor. 
Leaves smaller and deeper gi-een than those of the Sweetwater 
or Muscadine. Requires heat. 

Duchess of Buccleugh. 

A grape of recent introduction, and highly praised. It is 
said to be a cross between the Muscat and Chasselas Musque. 

Bunches large, long, tapering, slightly shouldered. Berries 
medium, roundish. Early, and an abundant bearer. Suitec 
for a hot or cold vinery. 

Early Golden Frontignan. 

A variety adapted to hot or cold vineries. 

Bunch long, medium, not shouldered. Berries medium i 



THE GRAPE. 329 

round, yellow, with minute dark dots. Flesh juicy, sprightly, 
melting, sweet. 

Early Saumur FiioM'iGNAN. 

Muscat de Saumur. Muscat Hatif de Saumur. 

Madeleine Musquee de Courtiller. Precoce Musque. 

A very early variety, ripening well in a cold vinery. 

Bunches small, compact, shouldered. Berries medium, 
roundish flattened. Skin thin, translucent amber color at 
maturity. Flesh juicy, with a pleasant, slight Muscat 
flavor. 

Early Silver Frontignan. 

Bunch medium to large, shouldered. Berries large, round- 
ish oval, whitish yellow, with a silver bloom. Flesh very 
tender, melting, rich, very juicy, and agreeable. An early 
and productive sort, suited to hot or cold vinery. 



Early Smyrna Frontignan. 
Muscat de Smyme. Isaker Daisiko. 

One of the earliest sorts, well suited for a cold vinery. 

Bunches medium, well set, not shouldered. Berries 
medium, round, bright amber. Flesh melting, rich, juicy, 
delicious. 

FiNTINDO. 

This Grape is of Italia.n origin, brought to notice by M. De 
Bavay, of Vilvorde, who received it of Major Esperen, and 
is said to have been discovered by the French army in Naples. 
Its growth is vigorous. Peduncle very stout. 

Bunch large, compact, and shouldered. Berries of the 
largest size, nearly round, slightly oval. Skin dark violet. 
Flesh abounds in a sugary juice, and has a peculiarly pleasant 
aroma. It has a resemblance to the Black Hamburgh, but is 
considerably earlier. 

Foster's White Seedling. 

A new variety, described as superior to the Royal Musca- 
dine, and ripening at the same time. 

Bunches large, sets well. Berries above medium, roundish 
oval, yellowish amber. Flesh tender, melting, sweet, and 
rich flavored. Said to have the character of hanging without 
shrivelling. 



330 THE GRAPE. 

Golden Champion. 

A new variety but just introduced. It is described in the 
Gardener's Magazine as remarkably free and robust in growth, 
and of as easy culture as Black Hamburgh. 

Bunches large, of a slightly-tapering form, and heavily 
shouldered. Berries extra large, obovate or ovate, slightly 
pointed — in some instances almost round. Flesh firm, yet 
remarkably juicy, tender, and rich flavor. 

Golden Hamburgh. 
Busby's Golden Hamburgh. Stockwood Park Golden Hamburgh. 

A new white Grape of excellent quality. Bequires care- 
ful cultivation, as it soon decays after ripening. 

Bunches large, somewhat loose, shouldered. Berries large, 
roundish oval, rich yellow. Skin thin. Flesh tender, juicy, 
rich, melting, sweet. 

Green's Prolific. 

A new variety, originated by W. R. Green, Newburgli, N. 
Y. Vine a strong grower, very productive, and sets well. 

Bunch large, long, shouldered, very compact. Berry me- 
dium, round, deep black, blue bloom, raised a little at apex. 
Flesh juicy, melting, sweet, vinous. 

Grizzly Frontignan. 

Red Frontignan. Muscat Gris. Grizzly Frontignac. 

Muscado Rosso. Red Constantia. Kiimmel Traube. 

Muscat Rouge. Grauer Muscateller. 

This delicious Grape requires to be grown in a vinery, 
when it is, to our taste, scarcely surpassed. 

Bunches rather long, with narrow shoulders. Berries 
round, of medium size, and gi'owing closer upon the bunches 
than those of the White Frontignan. Skin thick, pale brown, 
blended with pink and yellow. Flesh very j uicy, rich, musky, 
and high flavored. 

Jura Muscat. 
Muscat Noir de Jura. 

A valuable Grape. Vine very prolific. 

Bunches long, tapering, slightly shouldered. Berries above 
medium, oval, and well set. Skin purplish black or dark 
chocolate, with a thin blue bloom. Flesh solid, tender, juicy, 
richly flavored, with a fine Muscat aroma. 



the grape. 331 

Lady Downe's. 
Lady Downe's Seedling. 

This variety was grown from seed of the Black Morocco 
crossed by the Chasselas or Sweetwater. It is among the 
most valuable, ripening its fruit and hanging a long time — 
Hogg says, from August until March. 

Bunches large, rather loose, shouldered. Berries above 
medium, roundish oval. Skin rather thick, reddish purple, 
becoming quite black, with a delicate bloom. Flesh dull 
•white, firm, sweet, and richly flavored. 

Muscat of Alexandria. 

Alexandrian Frontignan, Moscatel Gordo Blanco. 

Charlesworth Tokay Malaga. Panse Musquee. 

Muscat Escholata. Passe Musquee. 

Muscat Grec. Tottenham Park Muscat. 

Muscat of Jerusalem. Uva Salamana. 

Muscat of Lunel. White Muscat of Alexaadria. 

Muscat Romain. Muscat Esculata ? 

A well-known Grape which furnishes the Muscatel Eai- 
sins, from Spain. It requires a high temperature to ripen it 
thoroughly. 

Bunches very large, long, loose, shouldered. Berries large, 
oval, imequal in size. Skin thick, pale amber, thin white 
bloom. Flesh firm, moderately juicy, sweet and rich, fine 
Muscat flavor. 

Primavis Frontignan. 

An early ripening variety that sets well and is produc- 
tive. 

Bunches large, long, shouldered, berries medium to large, 
round, amber. Flesh rather solid, tender, juicy, sweet, and 
rich. One of the finest of the Muscat Chasselas family. 
Early. 



r 



BoYAL Muscadine. 

Amber Muscadine. Chasselas de Fontainebleau. 

Early White Teneriffe. D'Axbois. 

Golden Chasselas. Raisin de Champagne. 

White Chasselas. Amiens. 

Chasselas dore. Campanella Bianca. 

Chasselas blanc. ^Vhite Nice, or Xeres. 



A truly excellent Grape in all respects — one of the very 
best for hardy culture in this climate, or for the vinery. It 



332 THE GRAPE. 

is everywhere highly esteemed, and is the Chasselas par 
cellence of the French. 

Bunches large and shouldered. Berries larger than thoa 
of the Sweetwater, round. Skin thin, at first greenish white 
but turning to an amber color when fully ripe. Fles 
tender, with a rich and delicious flavor. Ripens here aboi 
the 20 th of September. Wood and foliage stronger tha 
those of the Sweetwater. 



Syrian. 
Jews. Palestine. Terra de la Promise. 

This is believed to be the Grape mentioned in the Scrip 
tures as found by the Israelites on the brook of Eshcol, th< 
bunches of which were so large as to be borne on a staff b^ 
two men. It is a very superb-looking fruit, and has beei 
grown in this country to very large size. In Englan( 
bunches of it have been produced weighing 19 J lbs. 

Bunches enormously large, and regularly formed, witl 
broad shoulders. Berries large, oval. Skin thick, white 
first, but becoming a tawny yellow or amber when at ful 
maturity. Flesh firm and solid, moderately juicy and sweet 
though not rich. Will hang till Christmas in a vinery 
The wood and foliage are very large. 



Trentham Black. 

Long Noir d'Espagne. 

A fine variety, well suited to the cold vinery. It ripen; 
with Black Hamburgh, but will hang plump and fresh lonj 
after that variety has shrivelled. 

Bunches large, tapering, and shouldered. Berries abovi 
medium, oval. Skin tough, jet black, covered with a thii 
bloom. Flesh melting, juicy, rich, sugary, vinous. 



Troveren Frontignan. 
Troveren. Muscat Troveren. Muscat Troveren Blanc. 

This, says Bivers, is one of, if not the finest of all the 
Frontignans. A great bearer, and mth a rich Muscat flavoi 
in the fruit. 

Bunches large. Berries very large, roundish oval, green- 
ish, changing to pale amber. Flesh firm and crackling, juicy 
sweet, and acid. Bequires fire heat. 



the grape. 333 

Tyningham Muscat. 

A late variety that sets well and is very productive. 

Bunches very large, double-shouldered. Berries large, 
»val, amber yellow, slight bloom. Flesh solid, juicy, sweet, 
iud of a rich Muscat flavor. 

White Frontignan. 

White Constantia. Moscado Bianco. 

Muscat Blanc. "• Weisser Muscateller. 
Moschata Bianca. Nepean's Constantia. 

Muscateller. Muscat Blanc de Jura. 

White Frontniac. Moscatel Commun. 

Raisin de Frontignan. Weisse Muscaten Traube. 

The White Frontignan is a very favorite Grape, as the 
nany names quoted above, by which it is known in various 
)arts of Europe, sufficiently prove. Its hardy habit, uniform 
Droductiveness in the vinery, and most luscious flavor, make 
t everywhere esteemed. 

Bunches of medium size, or pretty long, and without 
shoulders. Berries middle-sized, round, rather thickly set. 
3kin thin, dull white or yellow, covered with a thin bloom. 
Flesh tender, with a rich, perfumed, musky flavor. 

White Nice. 

A very large and showy fruit, and, in a vinery with fire- 
heat, a very excellent sort. M'Intosh, an English gardener 
of reputation, has grown bunches of this the White Nice to 
the enormous weight of eighteen pounds, and considers it 
" one of the noblest of grapes." 

Bunches very large, with loose shoulders. Berries round- 
ish, medium size, thinly distributed over the shoulders and 
sides of the bunch. Skin thin, rather tough, greenish white, 
becoming, finally, a little yellowish. Flesh crisp, sweet, and 
of very good flavor. Leaves and wood very strong, the latter 
remarkably downy beneath. 

White Tokay. 

Genuine Tokay. Gray Tokay. Tokai blanc. 

This is the fruit from which the delicious Tokay wine of 
Hungary is made. Its flavor is good, and its aroma pecu- 
liarly agreeable. 

Bunches of medium size, compact. Berries rounded oval, 
closely set. Skin thin, of a dull white. Flesh very delicate, 
sweet, and perfumed. 



334 THE GRAPE. 



AMERICAN GRAPES. 



The better varieties of the native Grapes are among the 
most valuable of fruits in the Middle States. Hardy, vigor 
ous, and productive, with a moderate amount of care they 
yield the farmer and the common gardener, to whom the finer 
foreign sorts, requiring much attention and considerable ex 
pense in culture, are denied, the enjoyment of an abundance 
of very good fruit. 

The grape region has been lately greatly extended by the 
addition of new varieties, which, in consequence of ripening 
their fruit much earlier than the Isabella and Catawba 
are suited to two or three degrees of latitude farther north 
than the limit of the cultivation of these varieties. 

The garden culture of the hardy native grapes, although 
not very difficult, cannot be accomplished, so as to give the 
fruit in perfection, without some attention to their habits and 
wants. The soil should be dry, deeply worked, and well en 
riched, always bearing in mind that it is an essential point to 
secure a perfectly open, sunny ex:posure, as it may always be 
assumed that with us no atmosphere can be too warm or 
bright for the grape ; for although it will make the most 
vigorous shoots in the shade of trees or buildings, yet the 
crops will be small, the fruit poor and uncertain, and the 
vines likely to fall a prey to mildew. 

In the second |)lace, the vines should be ke2:)t within moderate 
hounds^ and trained to an upright trellis. The Isabella and 
Concord are so rampant in their growth when young, that the 
indulgent and gratified cultivator is but too apt to allow them 
to overbear; the border should always be given to the ex- 
clusive occupancy of the vines, and the roots should be 
allowed sf)ace proportional to the branches they are to carry. 
By observing these directions, and not sufiering the vines to 
overbear, they may be continued a long time in full vigor and 
productiveness. 

The system of pruning and training these grapes generally 
■pursued is the upright mode, with the spur mode of training. 
The first season's growth of a newly planted vine is cut back 
to two buds the ensuing fall or spring. These two buds are 
allowed to form two upright shoots the next summer, which 
at the end of the season are brought do^vn to a horizontal 
position, and fastened each way to the lower horizontal rail of 
the trellis, being shortened at the distance of three or four 
feet from the root — or as far each side as the plant is wished 
to extend. The next season, upright shoots are allowed to 
grow one foot apart, and these, as soon as they reach the top 



THE GRAPE. 335 

of the trellis, are also stopped. The next year, the trellis being 
filled with the vines, a set of lateral shoots will be produced 
from the upright leaders, with from one to three bunches upon 
each, which will be the first crop. The vine is now perfect, 
and, in the spur mode of pruning, it is oa\y necessary at the 
close of every season, that is, at the autumnal or winter 
pruning, to cut back these lateral shoots or fruit-spurs to 
within an inch of the upright shoot from which they sprang, 
and a new lateral producing fruit will annually supply its 
place, to be again cut out at the winter pruning. 

After several years' bearing, if it is found that the grapes 
fail in size or flavor, the vines should be cut down to the 
main horizontal shoots at the bottom of the trellis. They 
will then speedily make a new set of upright shoots which will 
produce very abundantly, as at first. 

It cannot be denied that the renewal system of training 
(507) is certain of yielding always the largest and finest fruit, 
though not so large a crop — as half the surface of the vine is 
3very year occupied with young wood, to take the place of 
bhat annually cut out. 

What we have akeady stated (509) respecting pruning will 
ipply equally well here. Tf the vine is fully exposed to the 
mil it will require very little summer pruning ; in fact, none, 
3xcept stopping the young shoots three joints beyond the 
farthest bunch of grapes, at mid-summer — for the leaves being 
intended by nature to elaborate the sap, the more we can retain 
Df them (without robbing the fruit unduly of fluids expended in 
oaaking new growth) the larger and higher flavored will be 
bhe fruit; careful experiments having proved that there is no 
more successful mode of impoverishing the crop of fruit than 
that of pulling off the leaves. 

In the axils of the leaves by the side of the buds which 
are to send forth shoots for next season's crops, branches 
'tailed laterals push forth, which should be pinched oflT at the 
first leaf, and at the next leaf where they start again ; generally 
the second stopping will be sufiicient. 

The annual pruning of the hardy grapes is usually per- 
formed during mild days in February or March — at least a 
month before vegetation is likely to commence. Many culti- 
vators prefer to prune their vines in November, and, except 
for cold latitudes or exposures, this is undoubtedly the better 
season. 

YiNEYARD Culture. The vineyard culture of the native 
grape is very simple. Strong, loamy, or gravelly soils are 
preferable — limestone and clay shale being usually the best — 
and a warm, open, sunny exposure being indispensable. 

In preparing the soil, if it is loamy or gravelly, a simple 



336 THE GRAPE. 

deep ploughing is all that is requisite; but if it is clay, 
or vmderlaid with a clay hard-pan, the subsoil should be 
thoroughly broken to a depth of not less than sixteen inches. 
This, on most lands, can be done by means of a plough and 
team. Steep side-hills or slopes must df course be prepared 
by hand labor, digging and trenching the ground thoroughly 
with the sf)ade. 

The vines are planted in rows, the distance from plant to 
plant varying according as it is a strong and vigorous gi-ower 
like Concord, or a moderate short-jointed grower like Del- 
aware. The first are generally planted eight by eight feet or 
eight by ten feet apart, and the latter four by six feet; while 
varieties of intermediate vigor are placed at six by eight feet. 
The renewtil system of pruning is generally practised, and the 
vines are trained both on stakes and wire trellis, the latter being 
most generally considered as the best and most economical. 

The ordinary culture is as simple as that of a field of Indian 
corn — one man and horse with a plough, and the horse 
cultivator, being able to keep a pretty large surface in good 
order. The annual pruning is performed in autumn or winter, 
top-dressing the vines when it is necessary in the spring ; and 
the summer work, thinning, tying, and gathering being chiefly 
done by women and children. 

The summer work is one requiring some care and watch- 
fulness, although attendant with light labor, and, as we have 
said, may be performed by women and children. In vine- 
yard culture the long renewal system is most practised ; by it 
the vine the first year is permitted to make but one leading 
shoot, all the buds likely to form other shoots being rubbed 
oiF early in spring, or as soon as they have fully developed. 
The second year this one cane, or the first year's growth, is 
cut down to two buds, and these are gr^\\Ti to two long canes, 
all others, as the first year, being rubbed off. The third year 
one of these canes of the second year's growth is cut down to 
two buds, and the other to four buds — the former again per- 
mitted to make two good long stout canes, and the latter 
allowed to produce about four or six clusters of fruit, all the 
ground shoots being rubbed aw^ay. When the buds break in 
spring, as soon as they are about one inch long the bearing 
canes are to be examined, and all but one shoot at each axil 
be rubbed out, otherwise there will be a mass of small shoots 
and clusters without any perfect fruit. It is also in some 
varieties deemed advisable to rub out entire all the buds of 
each alternate joint, leaving only one-half the natural quantity 
to fruit. When this is done the winter pruning of the bearing 
cane should be somewhat longer than when each bud is 
allowed to fruit. 



THE GRAPE. 337 

The two buds or canes for the next year's fruiting are al- 
lowed to grow as long as they will, and are trained upright ; 
the other, on which the fruit is grown, is carried off at an angle 
of about forty-five degrees, and when it has made its shoots, 
set its fruit, and grown so that there are three or four leaves 
or joints beyond the fruit, they are stopped by pinching, as we 
have advised in the training of foreign grapes, the only point 
of difierence being in permitting our native sorts more liberty 
and foliage. The following season, or fourth year, the cane 
which has this year borne fruit is cut down to two buds, and 
the two canes of this year's growth are cut to four or more 
buds for fruit-bearing, and trained at an angle of forty-five 
ilegrees each way, while the two buds on the bearing cane of 
last year make canes for the succeeding year's bearing. 

Diseases and Insects. The mildew and rot are diseases 
which most affect the success of grape culture in this country. 
Many theories and suggestions as to their origin, cause, etc., 
have been promulgated and printed, but we feel that as yet no 
3lear and full explanation or cause has been adduced, — sud- 
ien changes of temperature, a cold night or two in the month 
3f August, a few days of foggy warm rain, followed by clear 
sunshine, often producing the disease, with serious results, 
without regard to the most thorough practices of prevention 
as advised by theorists. 

The beetles which sometimes infest the grape-vines in sum- 
mer, especially the large brownish yellow vine beetle {Pelid- 
nota 2nmctata), and the grape-vine flea-beetle [Haltica chaly- 
hea), are very destructive to the foliage and buds, and the 
most effectual remedy is hand-picking when taken in 
time. 

Grafting the grape may be performed, and often quite suc- 
cessfully. Operators differ in their opinion as to the best 
season, some preferring the autumn, some early spring, and 
some quite late spring. But, whatever time is taken, it must 
be remembered that the union of the graft and stock should 
always be covered with earth, leaving the top or upper bud 
of the graft level with the ground. 

Keeping. Grapes may be kept into mid-winter or even 
spring. They should be gathered in a dry day, laid in tiers 
of two bunches deep on shelves for a couple of days, then 
aired, and each bunch carefully wrapped in soft paper and 
packed in boxes, not over five or six inches deep, and laid 
away in a cool dry room. Another plan is to pack them in 
layers with fine soft hay, cut by a cutting machine into about 
inch-long bits, laying a layer of hay, then grapes, and then 
hay again. If grapes are gathered before they are fully ma- 
tured, they do not have as good flavor, nor are they as rich 
22 



338 THE GRAPE. 

and sweet as when fully ripe. In handling, be careful to take 
them always by the stem. 

VARIETIES. 

Adirondac. 

The original vine of this Grape was discovered in the 
gi-ounds of J. G. Witherbee, Port Henry, Essex Co., N. Y., 
and was introduced to notice by J. W. Bailey, of Plattsburgh, 
N. Y. The growth and foliage is much like Isabella, but not 
as vigorous. It succeeds well in its locality, and many north, 
but not as well south. 

Bunches large, compact, sometimes shouldered. Berries 
large, round. Skin thin, dark purplish black, covered with 
a delicate white bloom. Flesh very tender, juicy, mild, 
pleasant, sweet, one of the earliest to ripen. 

Allen's Hybrid. 

Originated with J. Fisk Allen, of Salem, Mass. It is a 
hybrid between the native and foreign, and is one of the best 
in quality, and has peculiar crumpled leaves. The vine is 
not hardy and requires winter protection, but is vigorous and 
productive, ripening quite early, and in sheltered situations 
is a most desirable variety. 

Bunch medium to large, shouldered, compact. Berry 
medium to large, round, sometimes depressed. Skin thin, 
white, changing to pale yellow when fully ripe. Flesh ten- 
der, juicy, sweet, rich, slightly vinous, and one of the best in 
quality. 

Barry. 
Rogers' No. 43. 

Raised by E. S. Rogers, of Salem, Mass. Vine vigorous, 
productive ; one of the best of the blacks. 

Bunch rather large, short, broad, compact, often shouldered. 
Berry large, roundish to oval, black. Flesh tender, nearly 
free from pulp, juicy, sweet, pleasant. Ripens about the time 
of Concord. 

Canada. 

Arnold's No. 16. 

Raised by Charles Arnold, Paris, Canada West, from seed 
of Clinton crossed witli pollen of Black St. Peter's. Yine 
und foHage somewhat like Clinton. Tlie fruit also resembles 



THE GRAPE. 



339 



# 



li 






# 



"¥ 



THE GBAPE. 



339 



Adirondac. 



THE GRAPE. 341 

Clinton in appearance of bunch, but larger berry, and much 
superior flavor. 

Bunch medium to large, long, compact, sometimes shoul- 
dered. Berry medium, nearly round, black, blue bloom. 
Flesh free from pulp, tender, juicy, sweet, vinous, slightly 
aromatic. Ripens about the time of Concord or just before. 

Catawba. 

Red Muncy. Catawba Tokay. Saratoga. 

Michigan. Fancher. Emma. 

This excellent native Grape was first introduced to notice 
by Major Adlum, of Georgetown, D. C, and was found by 
him in Maryland. 

The Catawba is too late in ripening for general cultivation 
in the Eastern and Northern States ; but where it does suc- 
ceed few Grapes are its superior. Clay shale soils appear to 
give most richness to the fruit ; but very handsome clusters 
are grown in gravelly or sandy soils. It is a popular and 
profitable market sort. Vine hardy and productive. 

Bunches of medium size, somewhat loose, shouldered. Ber- 
ries round (or sometimes slightly oval), pretty large. Skin 
rather thick, pale red in the shade, but pretty deep red in the 
sun, covered with a lilac bloom. Flesh slightly pulpy, juicy, 
very sweet, with an aromatic, rich, musky flavor. Ripe from 
the 1st to the middle of October, and should be allowed to 
hang till fully ripe. 

Mead's Seedling, and Mammoth Catawba, and Poeschel's 
Mammoth are claimed as seedlings of the Catawba ; but they 
are so nearly identical as not to require distinct descriptions. 
The Zane, White Catawba, Pond's Seedling, James' Seedling, 
Clermont, also belong to this class. 

Concord. 
Main. 

This fine hardy native Grape was raised from seed by E. 
W. Bull, Concord, Mass. It is of very healthy, vigorous 
habit, hardy and productive. 

Bunch rather compact, large shouldered. Berries large, 
globular, almost black, thickly covered with bloom. Skin 
rather thick, with more of the native pungency and aroma 
than the Isabella, which it resembles, but does not quite equal 
in quality. Flesh somewhat buttery, moderately juicy, sweet, 
with considerable toughness and acidity in its pulp. It is 
more hardy than the Isabella, and ripens about ten days ear- 
lier, consequently it is a very valuable variety for a large 



342 



THE GRAPE. 




THE GRAPE. 343 

northern range where the Isabella does not ripen. It is very 
j popular, but as a market sort the fruit, if left to ripen before 
I gathered, does not carry well long distances, and is liable to 

drop from the bunch after a few days. 

i: 

' Cornucopia. 

Arnold's No. 2. 

Raised in the year 1859, by Charles Arnold, from seed of 
Clinton, crossed with St. Peter's. Vine very healthy and 
vigorous. Leaves large, dark green, smooth on both sides. 
Wood short jointed. Yery productive and a long keeper. 
The skin being thin, the fruit sometimes cracks. 

Bunch medium to large, nearly compact, shouldered ; berry 
medium, round, very black with a slight blue bloom. Flesh 
tender, juicy, sweet, vinous and sprightly. Kipens about the 
time of Concord. 

Crevelling. 

Catawissa Bloom. Bloomburg". 

Columbia County. Laura Beverly ? 

Claimed to be of Pennsylvania origin. Vine hardy and 
vigorous, moderately productive. It has imperfect blooms, 
but is said to be quite productive when grown side by side • 
with Concord. 

Bunch medium to large, long, loose, shouldered. Berries 
medium, nearly round, black, with a blue bloom. Flesh 
tender, very little pulp, juicy, sweet, and moderately rich, 
more so than Concord. Kipens soon after Hartford Prolific. 

Croton. 

A new early Grape raised by Stephen Underbill, of Croton 
Point, N. Y., and is a hybrid between Delaware and Chasse- 
las de Fontainebleau. It is not yet fully tested, but is said to 
be hardy, vigorous, and productive. The fruit is beautiful 
and of the finest quality, well suited to the amateur, is likely 
to prove a valuable early market grape, and is being planted 
for that purpose. 

Bunch large, long, moderately compact, shouldered, some- 
times double shouldered, or small wings ; berry medivim, 
round. Skin whitish green, changing to deep rich yellow 
where fully exposed. Flesh tender to the centre, juicy, 
sugary, rich, and slightly aromatic. Ripens soon after Hart- 
ford Prolific, or between that and Concord, and continues a 
a long time in use. 



342 



THK GRAPE. 





Concoid, 



344 



THE GRAPE. 




Comuoopiu. 




I 



346 



THE GPAPE. 




Delaware. 

Delaware. 
Heath. Italian ^V^ine. 

The precise origin of this Grape is not known. It was 



THE GRAPE. 347 

found many years since in the garden of Paul H. Provost, 
Frenchtown, Hunterdon Co., N. J. It is moderately vigor- 
ous in growth, with short-jointed wood. Quite hardy, re- 
quires rich soil, open, and well drained, to produce the finest 
of fruit. One of our most, if not the most, valuable sorts for 
general cultivation. Very productive. 

Bunch small, very compact, and generally shouldered. 
Berries rather small, round. Skin thin, of a beautiful light 
red, very translucent. It is without hardness or acidity in 
its pulp, exceedingly sweet, but sprightly, vinous, and aro- 
matic. 

Diana. 

A seedling of the Catawba, raised by Mrs. Diana Crehore, 
of Boston. It is a very fine fruit when well rijjened, but 
while it colors early, does not ripen much, if any, earlier than 
Catawba. It is a very vigorous vine, requiring much room 
and long pruning, and increases in productiveness and good 
quality as the vines get age. It does not require a very rich 
soil. 

Bunches large, very compact, and heavy, not properly 
shouldered, but often having a small bunch appended by a 
long branch of the peduncle. 

The color is a fine reddish lilac, thickly covered \vdth bloom. 
The berries round. The fruit when fully ripe abounds in fine 
rich juice, vinous, and aromatic, from which all the oflensive 
native odor has disaj)peared. It hangs long on the vines, is 
not injured by severe frosts, and keeps admirably for winter 
use. 

■ Elsingburgh. 

Smart's Elsingburg-. Elsenborough. Elsinboro. 

A very nice little Grape for the dessert, perfectly sweet 
and melting, without pulp, originally brought from a town- 
ship of this name in Salem Co., N. J. It is not a great deal 
larger than the common Frost Grape in the size of the berry. 
A moderate, but regular bearer, ripens well, and much esteemed 
by many for the table. 

Bunches pretty large, loose, and shouldered. Berries small, 
round. Skin thin, black, covered with a blue bloom. Flesh 
entirely without pulp, melting, sweet, and excellent. The 
leaves are deeply five-lobed, pretty dark green, and the wood 
rather slender, with long joints. 

EUMELAN. 

A chance seedling originated with the Messrs. Thome, near 
Fishkill, N. Y. Vine hardy, productive, and ripens early. 



348 THE GRAPE. 

The bunch of good size, compact, shouldered. Berry me- 
dium size, nearly round, of a deep purple or bluish black 
color, covered with a light bloom. Flesh tender, melting, 
ripening to the centre, sweet, sprightly, vinous. 

Goethe. 
Rogers' No. 1. 

Raised by E. S. Rogers, of Salem, Mass. "Vine vigorous, 
productive, and has more of the foreign character in it than 
any other of his seedlings. It does not ripen here, except in 
favorable seasons. It is said to succeed well South and 
Southwest. 

Bunch large, moderately compact, shouldered. Berry very 
large, oval, yellowish green, often blotched with dull red, be- 
coming pale red when fully ripe. Flesh tender to the centre, 
buttery, fleshy, juicy, sweet, slightly aromatic. 

Hartford Prolific. 
Seneca ? Framingham. 

Raised by Paphn Steel, of West Hartford, Conn. Hardy, 
vigorous, and productive. 

Bunch large, shouldered, rather compact. Berry large, 
globular, with a good deal of the native perfume. Skin thick, 
black, covered with a bloom. Flesh sweet, moderately juicy, 
with considerable toughness and acidity in its pulp. Ripe 
among the very earliest. An early variety for marketing, but 
too liable to drop its fruit from the bunch as soon as fully 
ripe. 

Herbemont. 

Warren. Warrenton. 

Herbemont's Madeira. Neil Grape. 

Origin claimed for many localities, but not yet fully ascer- 
tained. It is, however, a Southern Grape, a vigorous grower, 
a good bearer, and particularly fitted for those Southern lati- 
tudes that are liable to injury from late frosts in spring, as it 
flowers very late. It is highly esteemed as a wine gi-ape in 
Missouri, I'ennessee, and other Southern and Southwestern 
sections. At the North it does not ripen its fruit except in 
warm, sheltered situations. 

Bunch large and very compact, shouldered. Berries below 
medium, round, dark blue or violet, covered with a thick light 
bloom. Skin thin, which is filled with a sweet, rich, vinous 
aromatic juice of so little consistence that it cannot be called 
flesh. 



THE GRAPE. 349 

lONA. 

Originated by Dr. C. W. Grant, lona Island, N. Y. Vine 
vigorous, productive. A superior grape when in perfection, 
and has laeen remarkably fine the past season (1870) in several 
localities, and is considered by many the best of American 
grapes ; it does not, however, succeed in all situations, and re- 
quires a favorable season at the JSTorth to have it in perfec- 
tion. 

Bunch medium to large, shouldered, sometimes double- 
shouldered. Berries medium, roundish oval, light clear red, 
fine bloom. Skin thin. Flesh soft, tender to the centre, 
juicy, sweet, vinous. Bipens a few days after Delaware, and 
continues a long time in use. 

Isabella. 

Paign's Isabella. Christie's Improved Isabella. 

Woodward. Sanbornton ? 

Payne's Early. 

This very popular Grape, a native of South Carolina, was 
brought to the North and introduced to the notice of culti- 
vators about the year 1818, by Mrs. Isabella Gibbs, the wife 
of George Gibbs, Esq., in honor of whom it was named. Its 
great vigor, hardness, and productiveness, with the least pos- 
sible care, have caused it to be most widely disseminated. It 
is, perhaps, a little more hardy, and ripens earlier than the 
Catawba. 

Bunches of good size — five to seven inches long, rather loose, 
shouldered. Berries oval, pretty large. Skin thick, dark 
purple, becoming at last nearly black, covered with a blue 
bloom. Flesh tender, with some pulp, which nearly dissolves 
when fully .mature ; juicy, sweet, and rich, with slight musky 
aroma. 

This Grape is frequently picked as soon as it is well colored, 
and long before it is ripe. 

Many seedlings of the Isabella have been grown, differing 
very little in form, size, or quality of fruit, or in growth and 
productiveness, and therefore we prefer to class them as sub- 
varieties. They are Cloanthe, Aiken, Bichmond, Baker, 
Bogue's Eureka, Sanbornton, "Wright's Isabella, Lee's, &c., &c. 

ISRAELLA. 

Originated with Dr. C. W. Grant, of lona Island, N. Y. 
'"•-o vigorous, hardy, and very j^roductive, a fine early grape, 
1x1 use a long time, and improves in quality as the 
^oun advances. 



350 



THE GRAPE. 



aroniaiiu jun;o ui 
flesh. 



,v oe calle 



THE GRAPE. 



351 



350 



352 THE GRAPE. 

Bunch medium to large, often shouldered, compact. Berries 
large, slightly oval. Skin rather thin, deep black, with a 
thick blue bloom. Flesh tender, juicy, free from pulp, sweet. 
Ripens soon after Hartford Prolific. 

Lenoir. 

This Grape takes its name from Lenoir Co., N. C. It has 
been confounded with Black July, but is distinct, as shown in 
foliage. The foliage of this has lobed leaves. 

Bunch medium, compact, shouldered. Berry small, round, 
dark, almost black. Flesh tender, vinous, juicy, sweet. A 
good variety South, but too late in ripening for the North. 

Martha. 
White Concord. 

Baised by Samuel Miller, BlufFton, Mo. The habit of the 
vine is much like Concord, but it has not yet been tested, as 
we think, sufficiently to decide on its productiveness. 

Bunches medium, not very compact, shouldered. Berry 
large, roundish, greenish yellow, with a bloom. Flesh simi- 
lar to Concord, perhaps a little sweeter. Skin thin, slightly 
foxy, buttery, with a slight pulp. A promising new sort, 
ripening a few days earlier than Concord. 

Massasoit. 
Rogers' No. 3. 

Raised by E. S. Rogers, of Salem, Mass. Yine moderately 
vigorous, productive, early. 

Bunch medium, rather loose, short, shouldered. Berry 
large, round, claret red. Flesh tender, juicy. Ripens before 
Concord. 

Maxatawney. 

Originated at Eagleville, Montgomery Co., Pa., in 1844. 
Vine healthy, vigorous, hardy, and productive. Requires a 
warm situation at the North, but Southwest proves one of 
the finest White Grapes. 

Bunch medium, not genrally shouldered, somewhat loose, 
occasionally compact. Berries medium, roundish oval, green- 
ish white, with an amber tint when ripe. Flesh tender, not 
pulpy, very sweet and delicious. Ripens last of September. 

Merrimack. 

Rogers' No. 19. 

Raised by E. S. Rogers, of Salem, Mass. Yine very vigor- 
ous, very productive. 



THE GRAPE. 



353 



Bunch rather large, short, and broad, compact. Berry- 
large, round, black, with a slight bloom. Flesh tender nearly 




W 



m 



Martha. 



to the centre, juicy, sweet, and very much like the Wilder, 
and ripens at the same time. 
23 



354 



THE GRAPE. 



Mottled. 

Mottled. 



A seedling grown by Charles Carpenter, Kelly Island, O. 
Vine hardy, very short jointed. A profuse bearer, ripening 
with Delaware. It will hang a long time after ripe, and 
keeps unusually well. 



THE GKAPE. 355 

Bunch medium, slightly shouldered, close, compact. Berries 
round, medium size, maroon red, with spots that when held 
to the light give it a mottled appearance, hence its name. 
Flesh tender. Pulp small. Juice sweet, rich, vinous, abun- 
dant. 

Norton's Yirginia. 
Norton's Seedling-. 

A variety introduced by Dr. D. N. Norton, of Richmond, 
Va. It is a most productive Grape in garden or vineyard, 
bearing very large crops (especially at the South, where many 
kinds rot) in all seasons. It is valued for making a red wine. 

Bunch medium, shouldered, somewhat compact. Berries 
small, round. Skin thin, dark purple. Flesh tender, with a 
brisk, rather rough flavor. Ripens with Catawba. 



Onondaga. 

Originated in Fayette ville, Onondaga Co., N.Y., with Lewis 
Hueber, from a cross between Diana and Delaware. 

Bunches about the size and form of Diana, compact. Berry 
medium, amber color when ripe. Flesh delicate, sweet, rich, 
without any of the native aroma. Ripens with Delaware. 



Othello. 
Canadian Hamburgh. Arnold's No. 1. Canadian Hybrid. 

Raised in 1859, by Charles Arnold, Canada West. A good, 
strong grower and very productive. Leaves deeply lobed, 
smooth. 

Bunches large, shouldered, compact. Berries large, round. 
Skin thin, black, blue bloom. Flesh solid, crisp, free from 
pulp, juicy, sprightly. Ripens with Delaware. 



Rebecca. 

Originated in the garden of E. M. Peake, of Hudson, N. Y. 
Yine moderately vigorous, a nice amateur Grape. Succeeds 
finely in some localities. 

Bunches medium, very compact, rarely shouldered. Berries 
of full medium size, roundish oval, strongly adhering to the 
peduncle. Color light green in the shade, auburn or golden 



356 



THE GRAPE. 



in the sun, and covered with a light bloom, considerably trans- 
lucent. Flesh of some consistence, juicy, sweet, and delicious, 




Eebecca. 



with a perceptible native perfume, but very agreeable. Ripens 
with Isabella, and keeps well. 



THE GRAPE. 



357 



THE GRAPE. 



357 



358 THE GRAPE. 

ElCKETTs' No. 1. 

This new promising grape originated with James H. Rick- 
etts, of New burgh, N. Y., and is a hybrid between Israella 
and Muscat Hamburgh. It has as yet only been grown on 
the grounds of the originator, where it so far has proved 
healthy, hardy, and vigorous, with the thermometer the past 
winter 10° below zero. 

Bunch large, sometimes shouldered, compact. Berry large, 
oval, black, covered with a blue bloom. Flesh cjuite firm, 
and yet tender, breaking, juicy, sweet, rich, with a sprightly 
flavor. Bipens soon after the Concord. 

St. Genevieve. 
Rulander. Amoureux. Red Elben. 

An old Southern variety, and valuable in the South and 
Southwest. Vine vigorous, short-jointed, does not succeed 
North. 

Bunch medium to small, sometimes shouldered, compact. 
Berry small, roundish oval, dark purple or black, thick bloom, 
tender, juicy, sweet, slightly vinous, and rich at the South, 
where it ripens last of July. 

Salem. 
Rogers' No. 23. 

Baised by E. S. Rogers, of Salem, Mass. Yine healthy, 
vigorous, and productive. We haA^e not fruited it sufficient 
to express a decided opinion of it, more than it promises well. 

Bunch large, short, and broad, compact. Berry large, 
round, a shade or two darker in color than Catawba. Flesh 
tender, juicy, nearly free from pulp, sweet, aromatic, and 
well-flavored. Bipens soon after Delaware. 

SCUPPERNONG. 

Bull or Bullet. Roanoke. Vitis Vulpina. 

American Muscadine. Vitis rotundif olia. 

The Scuppernong Grape is a very distinct Southern species, 
found growing wild, from Virginia to Florida, and climbing 
the tops of the tallest trees. It is easily known from every 
other Grape by the small' size of its leaves, which are seldom 
over two or three inches in diameter, and by their being glossy 
and smooth on both the under and upper surfaces. These 
leaves are roundish and coarsely serrated, and the young 
shoots are slender ; the old wood is smooth, and not shaggy, 
like that of most vines. 



i 



THE GRAPE. 



359 



Balem, 



860 THE GRAPE. 

We have made several trials with the Scuppernong Grape, 
but find it quite too tender for a Northern climate, being 
killed to the ground by our winters. At the South it is a 
very hardy, productive, and excellent wine grape. The White 
and Black Scuppernong scarcely difter, except in the color of 
the fruit. The tendrils of each correspond in hue with the 
fruit. 

Bunches small, loose, seldom composed of more than six 
berries. Berries round, large. Skin thick, light green in 
the white, dark red in the black variety. Flesh quite pulpy, 
except when very thoroughly ripe, juicy, and sweet, but with 
a strong musky scent and flavor. 

Secretary. 

Originated with James H. Ricketts, of Newburgh, N. Y. 
It is a hybrid between Clinton and Muscat Hamburgh, and is 
yet young, and has not been fully tested, but promises well. 
The vine is vigorous, healthy, and so far has proved hardy. 

Bunch medium, compact. Berry medium, round, black, 
blue bloom. Flesh rather firm, breaking, tender, juicy, sweet, 
slightly vinous and rich. Bipens about the time of the Del- 
aware. 

Senasqua. 

This new grape was raised by Stephen Underhill, of Croton 
Point, N. Y., and is a hybrid between Concord and Black 
Prince. The vine is vigorous and hardy like the Concord, 
and the fruit is similar to Black Prince and of very fine 
quality ; but in consequence of its thin skin and compact- 
ness of bunch the fruit is sometimes apt to crack, especially 
in wet weather. 

Bunch large, often shouldered, very compact. Berry large, 
round. Skin deep black, with a thick blue bloom. Flesh 
quite firm, but tender, breaking, juicy, sweet, rich, slightly 
vinous. Ripens about the time of Concord, or soon after. 

Telegraph. 

Christine. 

This variety was found in a yard near Philadelphia, Pa. 
A hardy and vigorous vine. Fruit of fair quality, ripening 
early or about with Hartford Prolific. 

Bunch above medium to large, compact. Berry large, 
round, black. Flesh juicy, with some pulp, similar in qual- 
ity to Hartford Prolific. 






THE GRAPE. 



361 



Walter. 



862 



THE GRAPE. 



Wilder. 



the melon. 363 

Walter. 

Originated with A. J. Caywood, Poughkeepsie, N. Y., from 
seed of Delaware crossed with Diana. The vine is vigorous 
and has produced good crops annually with the originator, and 
is of excellent quality. It is said by those who are experi- 
menting with it that it will make a first-class of American wine. 

Bunch medium, shouldered, moderately compact. Berries 
medium or above, round, light red. Flesh juicy, sweet, rich, 
not quite tender at the centre. Ripens about with Concord. 

Wilder. 
Rogers' No. 4. 

Raised by E. S. Rogers, of Salem, Mass. Vine vigorous, 
very productive. This is one of the best of Rogers' seedlings, 
adheres well. The bunch keeps well after it is gathered, and 
is a promising variety for market. 

Bunch large, compact, shouldered, sometimes double- 
shouldered. Berry very large, round, black, slight bloom. 
Flesh tender nearly to the centre, juicy, sweet, rich, slightly 
aromatic. Ripens about the time of Concord. 



CHAPTER XIX. 



THE MELON. 



Cucumis Meh, L, Cucurhitacece,, of botanists. 

Melon, of the French ; Melona, German ; Meleon, Dutch ; Melone, 

Italian, and Mel&n, Spanish. 

The Melon (or Muskmelon) is the richest and most luscious 
of all herbaceous fruits. The plant which bears this fruit is 
a trailing annual, supposed to be a native of Persia, but which 
has been so long in cultivation in all warm climates that it is 
quite doubtful which is its native country.' 

The climate of the Middle and Southern States is remark- 
ably favorable for it — indeed far more so than that of Eng- 
land, France, or any of the temperate portions of Europe. 
Consequently Melons are raised as field crops by market 
gardeners, and in the month of August the finest citrons or 
green-fleshed Melons may be seen in all the markets of the 
States in immense quantities. Warm dry soils are peculiarly 
favorable to the growth of Melons, and even at low prices 



3G4 THE MELON. 

the product is so large that this crop is one of the most prof- 
itable. 

Culture. The culture of the Melon is very easy in all 
except the most northern portions of the United States. 
Early in May a piece of rich, light soil is selected, well 
manured, and thoroughly dug or prepared by deep ploughing 
and harrowing. Hills are then marked out, six feet apart 
each way. The hills are prepared by digging a foot deep and 
two feet across, which are filled half full of good, well-rotted, 
manure. Upon the latter are thrown three or four inches of 
soil, and both manure and soil are then well mixed together. 
More soil, well jDulverized, is now thrown over the top, so as 
to complete the hill, making it three inches higher than the 
surface. Upon this plant eight or ten grains of seed, cover- 
ing them about half an inch deep. 

When the plants have made too rough leaves, thin them 
so as to leave but two or three to each hill. Draw the earth 
nicely around the base of the plants with the hoe. In case 
the striped bug ( Galereuaca vittala) attack the plants, which 
it often does, the best remedy is to hand-pick them early in 
the morning and then draw earth up even with the base of the 
leaves. The cucumber Jlea-heetle is kept off by dusting the 
vines early in the morning, daily, for a period, while they are 
yet moist with dew, using either dry fine soil, soot, or plaster. 

As soon as the runners show the first blossom-buds, stop 
them by pinching oiit the bud at the extremities. This will 
cause an increased production of lateral shoots, and add to 
the size of the fruit. Nothing more is necessary but to keep 
the surface free from weeds, and to stir the soil lightly with 
the hoe, in field culture. In gardens, thinning the fruit, and 
placing bits of slate or blackened shingels under each fruit, 
improve its size and flavor. 

To retain a fine sort of Melon in perfection, it should be 
grown at some distance from any other sort, or even from 
any of the cucumber family, otherwise the seeds of the next 
generation of fruit will be spoiled by the mixture of the 
pollen. 

Varieties. A large number of varieties are enumerated, 
but many of these "do not succeed without extra care, which 
their quality is not found to repay. Indeed what is popu- 
larly known as the Citron Melon, one of the finest of the 
green-fleshed class, is the greatest favorite with all American 
gardeners. It is high-flavored, uniformly good, very produc- 
tive, and in all respects adapted to the climate. 

Melons have become so intermingled during the past ten 
or fifteen years that it is almost impossible at this time to 
classify them, as was once done. As before said, however, 



THE WATER-MELON. 365 

the Citron or Fine Netted, being types of the Green-Fleshed, 
are among the highest flavored and most delicate. 

Allen's Superb. 

A variety of the Nutmeg, a trifle larger than the old Nut- 
meg, round, considerably netted. Flesh green, and sweet. 
Esteemed as profitable for market growing. 

Green Citron. 

This is much the finest Melon for general culture. 

Fruit rather small, roundish, flattened at the end, regular- 
ly ribbed and thickly netted. Skin deep green, becoming 
[)ale greenish yellow at maturity. Rind moderately thick. 
Flesh green, firm, rich, and high-flavored. Ripens pretty 
early and bears a long time. 

Nutmeg. 

An old variety, often seen impure, but when in perfection 
very melting and excellent. 

Fruit large, roundish oval. Skin very thickly netted, pale 
green, slightly but distinctly ribbed. Rind rather thin. Flesh 
pale gi-een, very melting, sweet and good, with a high musky 
flavor. Medium season. 

White Japan. 

Comparatively new. Originally from Japan. 

Fruit small to medium, ribbed, sometimes slightly netted, 
color creamy white. Flesh thick, juicy, sweet, and well fla- 
vored. 

Besides the foregoing there are IVinter 3Ielons from the 
South of Europe, very commonly cultivated in Spain, which, 
if suspended in a dry room, may be kept till winter. The 
Green, Valencia, and the Dampsha are the three principal 
sorts ; they are oval, skin netted, flesh white, sugary, and 
good. 



CHAPTER XX. 



THE WATER-MELON. 



Cucurbita citrvMus, L. Cucurbitacem^ of botaxiists. 
Pasteur, of the French ; Wasser Melone, German; Cocomero, Italian. 

The Water-melon is a very popular and generally cultivated 
fruit in this country. The vine is a training annual of the 



366 THE WATER-MELON. 

most vigorous growth, and the fruit is very large, smooth, and 
gi'een, with a red or yellow core. Though far inferior to the 
Melon in richness, its abundant cooling juice renders it very 
grateful and reft eshing in our hot midsummer days. Immense 
fields of the Water-melon are raised, and their culture is very 
easy throughout all the Middle and Southern States. 

The cultivation of the Water-melon is precisely similar to 
that of the Melon, except that the hills must be eight foet 
apart. The finest crops we have ever seen were grown upon 
old pieces of rich meadow land, the sod well turned under 
with the plough at the last of April, and the melons planted 
at once. 

The following are its best varieties : — 

Baugh. 

Received from Kentucky. 

Fruit large, long oval, pale green. Flesh red, nearly solid, 
juicy, sweet. Rind thin. Rather early. Seeds reddish. 

Bradford. 

Originated in South Carolina. 

Fruit large, oblong. Skin usually dark green, with gray 
longitudinal stripes, mottled and streaked with green. Rind 
half an inch thick. Flesh red to the centre, with a fine su- 
gary flavor, of the best quality. 

Carolina. 

The large common variety. 

Fruit very large, oblong. Skin dark green and white 
marbled. Rind thick. Flesh deep red, hollow at the centre, 
sweet and good. Seeds large, black. 

There is also a sub- variety, with pale yellow flesh and white 
seeds. 

Clarendon. 

Origin, Clarendon District, South Carolina. 

Large, oblong. Skin mottled gray, with dark green longi- 
tudinal stripes. Rind half an inch thick. Flesh scarlet to 
the centre, with a sugary and exquisite flavor, " best " quality. 
Seeds yellow, with a black stripe around the edge, and from 
one to three black spots on each side ; the form and number 
corresponding on the two sides. 

Citron Water-melon. 

This is a small, round, pale green, marbled sort, ripening 
late, and esteemed by many for preserving. 



THE MirLBERRY. 3G7 

Imperial. 

A remarkably fine-flavored and very productive sort, from 
the Mediterranean. Keeps a long time after it is rij^e. 

Fruit of medium size, nearly round. Skin pale green and 
white, marbled. Kind remarkably thin. Flesh solid to the 
centre, light red, crisp, rich, and high-flavored. Seeds quite 
small, reddish brown. 

Mountain Sweet. 

Similar to the above, except it often has a mammelonne 
neck. Flesh rather more solid, and of excellent flavor. This 
is grown extensively for the markets. 

Orange. 

Peculiar for the division of its flesh from the rind, medium 
size, roundish oval, light green, with shades of darker green. 
E-ind half an inch thick. Flesh red, not very solid, of good 
quality, but not equal to Mountain Sweet and Imperial. 

Ravexscroft. 

Origin, South Carolina. 

Large, oblong, dark green, faintly striped, and marked with 
lighter green. Eind half an inch thick. Flesh red to the 
centre, with a delicious sugary flavor, of the best quality. 
Seeds cream color, having a brown stripe around the edge. 



CHAPTER XXI. 



THE MULBERRY. 



Morus^ Toum. JJrticacece, of botanists. 

MuHer^ of the French; Maulbeerbaum^ German; Moro^ Italian; Mb7'el, 

Spanish. 

The Mulberry is a hardy, deciduous fruit-tree, but little 
cultivated in this country, though it is really a very consider- 
able acquisition to our list of summer fruits, and every garden 
of considerable size ought to contain one or two trees. The 
fruit ripens in July, very soon after the season of cherries. It 
is rarely picked from the trees, as it falls as soon as ripe, and 
it is therefore the custom to keep the surface below it in short 
turf, and the fruit is picked from the clean grass. Or, if the 
surface is dug ground, it maybe sown thickly with cress seed, 



3G8 THE MULBERRY. 

six weeks previously to the ripening of the fruit, which will 
form a temporary carpet of soft verdure. 

The Black Mulberry, or English Mulberry {Morus nigra, 
L.), is a very celebrated old fruit-tree, originally from Asia, 
more or less commonly cultivated in all parts of Europe, but 
yet quite rare in this country. Its growth is slow, and it sel- 
dom attains a height of more than twelve or fifteen feet, form- 
ing a low, branching tree, with lobed leaves, but it is very 
long-lived, and there is a specimen in England, at the seat of 
the Duke of Northumberland, 300 years old. In this coun- 
try it is scarcely hardy enough north of New York, except in 
sheltered situations. An occasional extreme cold winter kills 
them; they are also subject to canker and die off. 

The fruit is incomparably larger and finer than that of the 
Red Mulberry, being an inch and a half long, and nearly an 
inch across — black, and of a delicious flavor. 

Everbearing. Originated here from seed of the Multi- 
caulis. Tree very vigorous and very productive, an estimable 
variety, and surpassed by none except the Black English, and 
possesses the same rich subacid flavor. It continues in bear- 
ing a long time. 

Fruit cylindric, one and a quarter of an inch long, and 
nearly half an inch in diameter. Color maroon, or an intense 
blue black at full maturity. Flesh juicy, rich, sugary, with a 
sprightly vinous flavor. Hick's Everbearing, from Kentucky, 
is similar to the above. 

Johnson, a seedling from Ohio. Fruit very large, oblong 
cylindric; blackish color, subacid, and of mild, agreeable flavor. 
Growth of the wood strong and irregular. Leaves uncom- 
monly large. 

The Eed Mulberry (Jlorus rubra, L.) is a native species, 
more or less common in our woods, with large, rough, heart- 
shaped or lobed leaves. The fruit is about an inch long, and 
very j^leasant and palatable, though much inferior to the 
Black English. It bears trans|)Lxnting well, or is easily raised 
from seed, and may, undoubtedly, be greatly improved by 
repeated reproduction in this way. As it forms a large orna- 
mental tree, with a fine spreading head, forty feet high, it is 
well deserving a place on the lawn, or near the house, in 
ornamental plantations. 

There are many varieties of the White Mulberry, commonly 
cultivated for silk, but which produce fruit of no value. 

The best soil for the Mulberry is a rich, deep, sandy loam. 
The tree requires little or no pruning and is of very easy 
culture. It is usually propagated by cuttings, three feet long, 
planted in the spring, half their depth in the groun 1 ; cut- 
tings made of pieces of the roots will also send up shoots and 
become plants. 



THE NECTARINE. 369 

CHAPTER XXII. 

THE NECTARINE. 

Persim, 'vulgaris (v. ) Lmvis^ Dec. Bosacece^ of botanists. 

The Kectarine is only a variety of the peach with a smooth 
skin [Peche lisse, or l^rugnon, of the French). In its growth, 
habit, and general appearance, it is impossible to distinguish 
it from the peach-tree. The fruit, however, is rather smaller, 
perfectly smooth, without down, and is one of the most wax- 
like and exquisite of all productions for the dessert. In 
flavor it is perhaps scarcely so rich as the finest peach, but it 
has jnore piquancy, partaking of the noyau or peach-leai 
flavor. 

The Nectarine is known in Northern India, where it is 
called TYioondla aroo (smooth peach). It appears to be only a 
distinct, accidental variety of the peach, and this is rendered 
quite certain since there are several well-known examples on 
record of both peaches and nectarines having been produced 
on the same branch — thus showing a disposition to return to 
the natural form. Nectarines, however, usually produce 
-nectarines again on sowing the seeds; but they also occasion- 
ally produce peaches. The Boston Nectarine originated from 
a peach-stone. 

The Nectarine appears a little more shy of bearing in this 
country than the peach, but this arises almost always from 
the destruction of the crop of fruit by the curcuUo, the de- 
stroyer of all smooth-skinned stone fruit in sandy soils. It is 
quite hardy here wherever the peach will thrive, though it 
will not generally bear large and fine fruit, unless the branches 
are shortened-in annually, as we have fully dii^ected for the 
peach-tree. 

With this easy system of pruning, good crops are readily 
obtained wherever the curculio is not very prevalent. 

The culture of the nectarine is in all respects precisely 
similar to that of the peach, and its habits are also completely 
the same. 

VARIETIES. 

The same characters are used as in describing peaches, for 
which the reader is referred to that part. 

Albert. 
A variety raised by Thomas Rivers, of Sawbridgeworth, 
England. It is one of the finest of Nectarines, but requires 
a warm location and soil to ripen it well. 
24 



370 THE NECTARINE. 

Leaves with reniform glands. Flowers large. 

Fruit large, round. Skin greenish white, \tith a pale red 
cheek. Flesh pale red next the stone, juicy, melting, brisk, 
vinous. Separates freely from the stone. Season middle of 
August. 

Boston. 
Lewis's. Perkins' Seedliag, 

This American seedling was raised from a peach-stone by 
Mr. T. Lewis, of Boston. The fruit, though not of high 
flavor, is excellent, the tree very hardy and productive, and 
one of the best for general standard culture. Leaves with 
globose glands. Flowers small. 

Fruit large and handsome, roundish oval. Skin bright 
yellow, with very deep red cheek, shaded off by a slight mot- 
tling of red. Flesh yellow to the stone (which is small and 
pointed), sweet, though not rich, with a pleasant and peculiar 
flavor. Separates from the stone. Bipe first of September. 

Downton. 

The Downton is a seedling raised by Mr. Knight. It is in 
quality, appearance, and season, an intermediate variety be- 
tween the Violette Hative and the Elruge, ripening a few 
days earlier than the latter. Leaves with reniform glands. 
Flowers small. 

Fruit large, roundish oval. Skin pale green, with a deep 
violet red cheek. Flesh pale green, slightly red at the stone ; 
melting, rich, and very good. Separates from the stone. 
Ripens about the 25th of August. 

Due Du Tellier's. 

Due Tilliers. Duke de Tilley. 

Due de TeUo. Du TiUy's 

A very exceHent Nectarine, considerably resembling the 
Elruge, but a much gi^eater bearer. Leaves with reniform 
glands. Flowers small. 

Fruit rather large, roundish oblong, being slightly narrowed 
at the top, and broad at the base or stalk. Skin pale green, 
with a marbled purplish-red cheek. Flesh greenish white, 
pale red at the stone, melting, juicy, sweet, and good. Sepa- 
rates from the stone. Last of August. 

Early Newington. 

Early Black Newington. Lucombe's Black. 

New Dark Newington. Lucombe's Seedling. 

New Early Newington. Early Black. 
Black. 

The Early Newington is one of the best of clingstone Nee- 



THE NECTARINE. 371 

tarines. It is not only a richer flavored fruit than the old 
Newington, but it is larger, dark-colored, and earlier. Leaves 
serrated, without glands. Flowers large. 

Fruit large, roundish ovate, a little enlarged on one side 
of the sature, and terminating with an acute swollen point at 
the top. Skin pale green in its ground, but nearly covered 
with bright red, much marbled and mottled with very dark 
red, and coated with a thin bloom. Flesh greenish whit.e, 
but deep red at the stone, juicy, sugary, rich, and very excel- 
lent. Beginning of September. 

Elruge. 

Common Elruge Anderson's. 

Claremont. Temple's, 

Oatlands. Peterborough. 
Spring Grove. 

The Elruge is everywhere esteemed as one of the very 
finest Nectarines. It is an English variety which has been 
a good while cultivated, and, with the Violette Hative, is 
considered indispensable in every collection. In this coun- 
ary, when the young wood is annually shortened-in^ it bears 
good crops on standard trees, which ripen finely. 

Without this precaution, like almost all other Nectarines, 
the fruit is small, poor, and ripens imperfectly. Leaves with 
reniform glands. Flowers small. 

Fruit of medium size, roundish oval, the suture slight ex- 
cept at the top, where it is distinctly marked. Skin with a 
pale-green ground, but when fully exposed it is nearly cov- 
ered with deep violet, or blood-red, dotted with minute 
brownish specks. Flesh pale green to the stone, or slightly 
stained there with pale red; melting, very juicy, with a 
rich high flavor. Stone oval, rough, of a ^a^e color. Sepa- 
rates from the stone. Last of August and beginning of Sep- 
tember. 

Hardwicke. 

Hardwicke's Seedling, 

Was raised at Hardwicke House, in Suff'olk, England, and 
has the reputation of being " one of the best and hardiest of 
Nectarines, and a very excellent bearer." Leaves with glo- 
bose glands. 

Fruit veiy large, roundish, inclining to oval, and resem- 
bling the Elruge. Skin pale green, with a deep violet red 
cheek. Flesh pale green, slightly marked with red at the 
stone, juicy, melting, rich, and high-flavored. End of August. 
Freestone. 



372 the nectarine. 

Hunt's Tawny. 
Hunt's Large Tawny. Hunt's Early Tawny. 

This is the best very early Nectarine. It is a very distinct 
sort, with serrated leaves, and w^as originated in England 
about fifty years ago. It is worthy of general cultivation, as 
it is not only early but hardy, and an abundant bearer. 
Leaves serrated, Avithout glands. Flowers small. 

Fruit nearly of medium size, roundish ovate, being con- 
siderably narrowed at the top, where there is a prominent 
swollen point ; and the fruit is slightly enlarged on one side 
of the suture. Skin pale orange, with a dark-red cheek, 
mottled with numerous russety specks. Flesh deep orange, 
juicy, melting, rich, and very good. Separates from the stone. 
It ripens from the 5th to the 15th of August. 

New White. 

Neat's White. Flanders. 

Cowdray White. Emerton's New White. 

Large White. 

The New White is a fine light-skinned variety. Leaves 
with reniform glands. Flowers large. 

Fruit rather large, nearly round. Skin white, with occa- 
sionally a slight tinge of red when exposed. Flesh white, 
tender, very juicy, with a rich, vinous flavor. The stone is 
small. Separates freely. Kipens early in September. 

PiTMASTON OkANGE. 

William's Orange. WUliam's Seedling. 

The Pitmaston Orange, which is considered the best yellow- 
fleshed nectarine, was raised in 1816 by John Williams, of 
Pitmaston, near Worcester, England. The tree is vigorous. 
Leaves with globose glands. Flowers large. 

Fruit large, roundish ovate, the base (towards the stalk) 
being broad, and the top narrow, and ending in an acute 
swollen point. Skin rich orange yellow, with a dark brown- 
ish-red cheek, streaked at the union of the the two colors. 
Flesh deep yellow, but red at the stone ; melting, juicy, rich, 
sweet, and of excellent flavor. The stone is rather small, 
separates freely. Pipens middle and last of August. 





Ped Poman. 


Old Roman. 
Roman. 


Brugnon Violette Musquee 
Brugnon Musquee. 



The Ped Poman is a very old European variety, having 
been enumerated by Parkinson in 1629. It is one of the 



THE NECTABINE. 373 

richest and best of clingstone Nectarines. The tree healthy 
and productive. Leaves with reniform glands. Flowers large. 
Fruit large, roundish, a little flattened at the top. Skin 
greenish yellow, with a brownish, muddy red cheek, whicli is 
somewhat rough, and marked with brown russe.ty specks. 
Flesh firm, greenish yellow, and deep red at the stone, juicy, 
with a rich, high vinous flavor. Ripening early in September. 

RivEKs' Orange. 

New variety, produced by Thomas Rivers, England, from 
seed of Pitmaston Orange. It is described as much resem- 
bling its parent, but higher flavored, and ripening a week or 
so later. The tree is a great bearer, robust, and hardy. 
Leaves with uniform glands. Flowers large. 

Stanwick. 

A new late variety. At the South, probably, it will prove 
an acquisition. 

It was grown in England from a stone brought from Syria, 
and is described in the Journal of the London Horticultural 
Society as above medium size, roundish oval, slightly heart 
shaped at base. Skin pale greenish white, shaded into deej 
rich violet in the sun. Flesh white, tender, juicy, rich, 
sugary, and without the slightest trace of prussic acid flavor. 

YlCTORIA. 

Raised by Thomas Rivers, Sawbridgeworth, England, from 
seed of Yiolette Hative fertilized by Stanwick. 

Fruit large, roundish, flattened at top. Skin greenish yel- 
low, crimson on the sunny side. Flesh, rich, sweet, one of 
the best. Glands reniform. Flowers small. Middle of 
August. New. 

Yiolette Hative. 

Early Violet. Petite Violette Hative. 

Violet. Brugnon Hatif. 

Early Brugnon. Violette Angervillieres. 

Bmgnon Red at the Stone. Violette Musquee. 

Hampton Court. Lord Selsey's Elruge. 

Large Scarlet. Violet Red at the Stone. 

New Scarlet. Violet Musk. 
Aromatic. 

The Yiolette Hative, or Early Yiolet Nectarine, everywhere 
takes the highest rank among Nectarines. It is of delicious 
flavor, fine appearance, hardy, and productive. Externally 
the fruit is easily confounded with tliat of the Elruge, but it 



374 NUTS. 

is readily distinguished by its dark-colored stone, and the 
deep red flesh surrounding it. The fruit is usually rather 
darker colored. It is of French origin, and has been long 
cultivated. Leaves ^vith reniform glands. Flowers rather small. 
Fruit rather large, roundish, narrowed slightly at the top, 
where it is also marked with a shallow suture. Skin pale 
yellowish green in the shade, but when exposed nearly cover- 
ed with dark purplish red, mottled with pale-brown dots. 
Flesh whitish, but much rayed with red at the stone. The 
latter is roundish, the furrows not deep, and the surface red- 
dish brown. The flesh is melting, juicy, rich, and very high- 
flB,vored. It ripens about the last of August. 

The YiOLETTE Grosse (Thomp.) resembles the foregoing 
in leaves and flowers, and general appearance. The fruit is, 
however, larger, but not so richly flavored. 



CHAPTER XXIII. 



NUTS. 

The Chestnut ( Castanea vesca, W. ; Chdtaigmer, of the 
French ; JTastanienbaum, German ; Castagno, Italian) is one 
of our loftiest forest-trees, common in most parts of the United 
States and Europe, and bearing excellent Nuts. The foreign 
variety best known in this country is the Spanish Chestnut, 
with fruit nearly as large as that of the Horse-Chestnut, and 
which is excellent when boiled or roasted. It thrives very 
well here, but is not quite hardy to the north or east of this. 
One or two English varieties have been produced, of consider- 
able excellence, among which the Downton is considered the 
best. The French cultivate a dozen or more varieties of 
greater or less excellence, but though some of them have been 
introduced, we have not yet fairly tested them in this country. 

The Chinquapin, or Dwarf Chestnut, common in some 
parts of the Middle and Southern States, is a dwarf species 
of the chestnut, usually growing not more than six to ten 
feet high, and bearing fruit of half the size of the common 
chestnut, with the same flavor. It is worth a place in a 
small fruit-garden as a curiosity. 

All the chestnuts are very easily cultivated in any good, 
light soil, and may be propagated by grafting and by sowing 
the seeds. 

The European Walis^ut {tfuglans regia, L. ; Noyer^ of 
the French; 'Walnussbawm^ German; Noce^ Italian; and 



NUTS. 375 

Nogal^ Spanish), better known here as the Madeira N'ut, is 
a fine lofty growing tree, with a handsome spreading head, 
and bearing crops of large and excellent nuts, enclosed like 
those of our native black walnut in a simple husk. It stands 
the winter very well here, and to the south of this it would 
undoubtedly be a profitable fruit to plant for the market. 
The fruit in a green state is very highly esteemed for pick- 
ling, and the gi-eat quantities of the ripe nuts annually im- 
ported and sold here, prove the estimation in which they are 
held for the table. There are several varieties reputed to be 
of rather finer quality, which, however, have not displaced 
the original species, even in the gardens of Europe, and have 
not yet borne fruit here. 

This tree is usually propagated by the seed, and trans- 
planted from the nurseries when from three to six feet high. 
But it may also be grafted, with due care, on the common 
hickory-nut. A number of distinct varieties have been pro- 
duced from seed and perpetuated by grafting. Among them 
the following are regarded as of the most value : — 

Dwarf Prolific. 

Early-Bearing. Fertile. Precocious, 

This is a dwarf-growing and very early bearing variety, 
very desirable for small fruit-gardens, as it may in our North- 
ern States be easily protected in winter. The trees com- 
mence bearing when not more than three feet high, and, like 
the common walnut, it reproduces itself nearly always from 
seed. 

Thin-Shelled. 
1. Coque Tendre. 

This is an oblong-shaped nuir with a tender shell, well 
filled, one of the best. 

The Filbert {Noisette^ of the French ; Haselstaude^ Ger- 
man ; Avellano, Spanish) is an improved variety of the com- 
mon hazel-nut of the woods of Europe ( Corylus avellana^ L.). 
The fruit is three or four times as large as that of our com- . 
mon hazel-nut, and from its size and excellent flavor is ad- 
mired for the dessert. The old Spanish filbert, common in 
many of our gardens, is a worthless, nearly barren variety ; 
but we have found the better English sorts productive and 
excellent in this climate, and at least a few plants of them 
should have a place in all our gardens. They are generally 
raised from layers, made in the spring, but they may also be 
grafted readily on the common hazel-nut, or the Spanish nut. 
When planted out they should not be permitted to sucker, 



376 NUTS. 

and should be kept in tlie form of bushes with low heads, 
branching out about two feet from the ground, and they 
should be annually pruned somewhat like the gooseberry, so 
as to preserve a rather thin, open head, shortening back the 
extremities of the young shoots one-half, every spring. 
The following are the best filberts known : — 

CosFORD. Nut large, oblong. Husk hairy. Shell re- 
markably thin, and kernel of excellent flavor. A good 
bearer. 

Frizzled. Easily known by its handsome, deeply cut 
husk. Nut of medium size, oval, compressed. Husk hairy. 
Shell thick. Kernel sweet and good. 

Lambert [JS^entish Coh, Filbert Cob). This is perhaps 
the best of all the nuts, some of them being an inch or more 
in length. Husk nearly smooth. Nut large, oblong, and 
somewhat compressed. Shell pretty thick, of a brown color. 
Kernel full and rich. A great bearer. 

Pearson's Prolific {Dwarf JProlifiG, N'ottingham Pro- 
lific). Nut medium size, obtusely ovate. Shell rather thick. 
Kernel full. 

Purple Filbert {Purple-leaved). This is an ornamental 
shrub, as well as productive of excellent fruit. Its fruit is 
much like the Red Filbert, 'but the foliage is of a deep pur- 
ple or red color. 

Northamptonshire Prolific. Pipens early. Nut of 
medium size, oblong. Husk hairy. Shell thick. 

Ped Filbert. Easily known from other sorts by the 
crimson skin of the kernel. Fruit of medium size, ovate. 
Shell thick. Kernel with a peculiar, excellent flavor. 

White Filbert. Pesembles the last, but with a light 
yellow or white skin. The tree is also quite bushy. Nuts 
ovate. Husk long and tubular. 

The English generally call those varieties with long husks, 
filberts {full-beards)^ and those with short husks, simply 
nuts. 

The HiCKORY-NuT {Cory a alba), or shell-bark, the Black 
"Walnut {Juglans nigra), and the Butternut {J^. cinerea), are 
native nut-bearing trees, common in our forests, and too well 
known to need description here. There are occasionally 
found the woods accidental varieties of the shell-bark hickory 
of much larger size and finer flavor than the common species, 
which are highly worthy of cultivation, as we confess, to our 
own taste, this nut is much superior to the European walnut. 
There is indeed no doubt that, with a little care in rei)ro- 
duction by seed, the shell-bark may be trebled in size, and 
greatly improved in flavor. 



THE OLIVE. 377 



CHAPTER XXIY. 

THE OLIVE. 

Olea Europea^ L. ; Oldnce^ of botanists. 

Olivier^ of the French ; OeJilbaum^ Germaai ; Ulivo, Italian ; OUvo^ 

Spanish. 

The Olive, which, as Loudon justly remarks, furnishes, 
in its invaluable oil, the cream and butter of Spain and Italy, 
will undoubtedly one day be largely cultivated in our South- 
ern States. 

The uses and value of the olive-oil are still comparatively 
unknown in this country. In the South of Europe it is more 
valuable than bread, as, to say nothing of its wholesomeness, 
it enters into every kind of cookery, and renders so large a 
quantity of vegetable food fit for iise. A few olive-trees will 
serve for the support of an entire family, who would starve 
on what could otherwise be raised on the same surface of soil ; 
and dry crevices of rocks, and almost otherwise barren soils 
in the deserts, when planted with this tree, become flourishing 
and valuable places of habitation. 

The olive is a native of the temperate sea-coast ridges of 
Asia and Africa ; but it has, time out of mind, been cultiva- 
ted in the South of Europe. It is a low evergreen tree, 
scarcely twenty feet high, its head spreading, and clothed 
with stifl', narrow, bluish-green leaves. Its dark green or 
black fruit is oval, the hard fleshy pulp enclosing a stone. 
In a pickled state the fruit is Mghly esteemed. The pickles 
are made by steeping the unripe olives in lye-water, after 
which they are washed and bottled in salt and water, to which 
is often added fennel, or some kind of spice. The oil is 
made by crushing the fruit to a paste, pressing it through a 
coarse hempen bag into hot water, from the surface of which 
the oil is skimmed ofl*. The best oil is made from the pulp 
alone : when the stone also is crushed, it is inferior. 

Propagation and Culture. A very common mode of 
propagating the olive in Italy is by means of the uovoli 
(little eggs). These are knots or tumors, which form in con- 
siderable numbers on the bark of the trunk, and are easily 
detached by girdling them with a pen-knife, the mother-plant 
suflering no injury. They are planted in the soil like bulbs, 
an inch or so deep, when they take root and form new trees. 
It is also propagated by cuttings and seeds. The seedlings 
form the strongest and thriftiest trees ; they are frequently 
some months in veg^ating, and should therefore be buried an 
inch deep in tlie soil as soon as ripe. 



378 THE OLIVE. 1 

] 

The wild American olive ( Olea Americana, L.) or Devil- 1 
wood, a tree that grows more or less abundantly as far north I 
as Virginia, will undoubtedly prove a good stock on which / 
to ingraft the European olive. It is of a hardier habit, and, / 
though worthless itself, may become valuable in this way. 

The olive-tree commences bearing five or six years after/ 
being planted. Its ordinary crop is fifteen or twenty pounds 
of oil per annum, and the regularity of its crop, as well as i 
the great age to which it lives, renders an olive plantation 
one of the most valuable in the world. With respect to its 
longevity we may remark, that there is a celebrated planta- 
tion near Terni, in Italy, more than five miles in extent, 
which, there is every reason for believing, has existed since 
the time of Pliny. 

The Olive is not a very tender tree. It will thrive farther 
north than the orange. The very best sites for it are lime- 
stone ridges, and dry, crumbling, limestone rocky regions 
always produce the finest oil. The tree, however, thrives 
most luxuriantly in deep, rich, clayey loams, which should be 
rendered more suitable by using air-slaked lime as manure. 
It requires comparatively little pruning or care when a plan- 
tation is once fairly established. 

Varieties. There are numberless varieties enumerated 
in the French catalogues, but only a few of them are worth 
the attention of any but the curious collector. The common 
European Olive is, on the whole, much the best for general 
cultivation, yielding the most certain and abundant crops. 

The sub-variety most cultivated in France is the Long- 
leaved Olive ( Olea, e. longifoUa), with larger and longer 
leaves ; the fruit nearly of the same size as that of the com- 
mon olive. 

The favorite sort in Spain is the Broad-leaved Olive 
(Olea e. latifolia). Its fruit is nearly double the size of the 
common Olive, and yields an abundance of oil, but the latter 
is so strong in flavor as to be more relished by the Spaniards 
than by strangers. 

The Olivier a Fruit Arrondi ( Olea spherica, N. Duh.) 
is a hardy French variety, which, in a moist, rich soil, yields 
most abundant crops of fine oil. 

The Olivier Picholine ( Olea ohlonga, N. Duh.) yields 
the fruit most esteemed for pickling. It grows quite readily 
in any tolerable soil, and is one of the hardiest varieties. 

The Olivier Pleureur ( Olea eranimorpha, N. Duh.), or 
Weeping Olive, is one of the largest and finest trees. Its 
branches are pendent, its fruit excellent, and the oil pure 
and abundant. It is a very hardy sort, and grows best in 
damp valleys. 



THE ORANGE FAMILY. 379 

CHAPTER XXV. 

THE ORANGE FAMILY. 

Citrus^ L. Aurantiacece^ of botaxiists. 

The Orange family includes the common orange •( Citrus 
aurantium) ; the Lemon ( C. limonum) ; the Lime ( C. 
limetta) ; the Shaddock ( G. decumana) ; and the Citron 
( G. medico) ; all different species, with the same general 
habit. 

The Orange, a native of Asia, is the most attractive and 
beautiful of fruit-trees, with its rich, dark evergreen foliage 
and its golden fruit ; and it may well, therefore, enjoy the 
reputation of being the Golden Apple of the Hesperides. 
When to these charms we add the delicious fragrance of the 
blossoms, surpassing that of any other fruit-tree, it must be 
conceded that, though the orange must yield in flavor to some 
other fruits, yet, on the whole, nothing surpasses an orange 
grove, or orchard, in its combination of attractions — rich ver- 
dure, the delicious aroma of its flowers, and the great beauty 
of its fruit. 

The south of Europe, China, and the West Indies, furnish 
the largest supplies of this fruit. But it has, for a consider- 
able time, been cultivated pretty largely in Florida, and the 
orange groves of St. Augustine yield large and profitable 
crops. Indeed the cultivation may be extended over a con- 
siderable portion of that part of the Union bordering on the 
Gulf of Mexico ; and the southern part of Louisiana, and 
part of Texas, are highly favorable to orange plantations. 
The Bitter Orange has become quite naturalized in parts of 
Florida, the so-called Wild Orange Seedlings furnishing a 
stock much more hardy than those produced by sowing the 
imported seeds. By continually sowing the seed of these 
Wild Oranges they will furnish stocks suited to almost all 
the Southern States, which will in time render the better 
kinds grafted upon them comparatively hardy. 

North of the latitude where, in this country, the orange 
can be grown in groves or orchards, it may still be profitably 
cultivated with partial protection. The injury the trees suf- 
fer from severe winters, arises not from their freezing — for 
they will bear, without injury, severe frost — but from the 
rupture of sap- vessels by the sudden thawing. A mere shed, 
or covering of boards, will guard against all this mischief. 
Accordingly, towards the south of Europe, where the climate 



380 THE ORANGE FAMILY. 

is pretty severe, the orange is grown in rows against stone 
walls or banks, in terraced gardens, or trained loosely against 
a sheltered trellis ; and at the approach of winter they are 
covered with a slight movable shed, or frame of boards. In 
mild weather the sliding doors are opened, and air is admit- 
ted freely — if very severe, a few pots of charcoal are placed 
within the enclosure. This covering remains over them four 
or five months, and in this way the orange may be grown as 
far north as Baltimore. 

Soil and Culture. The best soil for the orange is a deep 
rich loam. In propagating them, sow, early in the spring, 
the seeds of the naturalized or wild bitter orange of Florida, 
which gives much the hardiest stock. They may be budded 
in the nursery-row the same season, or the next, and for this 
purpose the earliest time at which the operation 'can be per- 
formed (the wood of the buds being sufficiently firm), the 
greater the success. Whip or splice grafting may also be 
resorted to early in the spring. Only the hardiest sorts 
should be chosen for orchards or groves ; the more delicate 
ones can be grown easily with slight covering in Avinter. 
Fifty feet is the maximum height of the orange in its native 
country, but it rarely forms in Florida more than a compact 
low tree of twenty feet. It is better, therefore, to plant 
them so near as partially to shade the surface of the ground. 

Insects. The orange plantations of Florida have suffered 
very severely from the attacks of the scale insect ( Cocus 
hisperidum), which in some cases has spread over whole plan- 
tations, and gradually destroyed all the trees. It is the same 
small, oval, brownish insect, so common in our greenhouses, 
which adheres closely to the bark and underside of the 
leaves. A wash of sal soda or potash water, applied with a 
brush to the bodies and limbs of the trees, is the most certain 
and sure remedy for destroying this insect that we have knoA\Ti. 
Repeating this once or twice will probably effectually rid the 
trees of the scaled insect. 

Varieties. From among the great number of names that 
figure in the European catalogues, we select a few of those 
really deserving attention in each class of this fruit. 

The Orange. 

The Orange ( Orangery French ; Pomeranzenbaum, Ger- 
man ; Arancio, Italian ; and N^aranjo, Spanish) is, on the 
whole, the finest tree of the genus. Its dark-green leaves 
have winged foot-stalks, its fruit is round, with an orange- 
colored skin. It is one of the longest lived fruit-trees, as an 
instance of which wc may quote the celebrated tree at V^r- 



I 



THE ORANGE FAMILY. 381 

sailles, called "the Grand Bourbon," wMcli was sowti in 1421, 
and is at the present time in existence, one of the largest and 
finest trees in France. 

The fruit of the orange is universally esteemed in its ripe 
state. The bitter orange is used for marmalades ; the green 
fruits, even when as small as peas, are preserved, and used in 
various ways in confectionery ; the rind and pulp are used in 
cooking; and the orange flowers, distilled, give the orange- 
flower water, so highly esteemed as a perfume and in cookery. 

Besides the Common Sweet Orange, the most esteemed 
sorts are the Maltese and the Blood-Red, both of excellent 
flavor, with red pulp. The Mandarin orange is a small, flat- 
tened fruit, with a thin rind separating very easily from the 
pulp, frequently parting from it of itself, and leaving a par- 
tially hollow space. It comes from China, and is called there 
the mandarin, or noble . orange, from its excellent quaKty. 
The flesh is dark orange-colored, juicy, and very ri^h. 

The Berga3I0T orange has small flowers and pear-shaped 
fruit. The leaves, flowers, and fruit being peculiarly fra- 
grant, it is highly esteemed by the perfumer, and yields the 
bergamot essence. " The rind, first dried and then moistened, 
is pressed in moulds into small boxes for holding sweetmeats, 
to which it communicates a bergamot flavor." 

The Havana or common sweet orange is a well-known fruit, 
of good size and moderately rough rind, pulp well filled with 
delicious juice. 

The St. Augustine oranges are a large variety of the Ha- 
vana, much better than those brought from Cuba. 

The St. Michaei-'s orange is a small fruit, the skin pale 
yellow, the rind thin, the pulp often seedless, juicy, and lus- 
ciously sweet. It is considered the most delicious of all 
oranges, and the tree is a most abundant bearer. 

The Seville, or bitter orange, is the hardiest of all the varie- 
ties, enduring very hard frosts without injury. It has the larg- 
est and most fragrant flowers ; the pulp, however, is bitter and 
sharp, and is valued chiefly for marmalades. The Double 
Bigarade is a French variety of this species, with fine double 
blossoms. 

Besides the above, the Fingered, Sweet-shinned, Pear- 
shaped, and mhhed oranges, are the most striking sorts — all 
chiefly cultivated by curious amateurs. 



LEMONS. 

The Lemon [Limonier, of the French and German; lA- 
mone, Italian ; Limon, Spanish) has longer, paler leaves than 
the orange, the footstalks of which are naked or wingless ; 



li 



382 THE ORANGE FAMILY. 

the flowers tinged with red externally, and the fruit is 
oblong, pale yellow, with a swollen point, and usually an 
acid pulp. Its principal use is in making lemonade, punch, 
and other cooling acid drinks. 

Besides the common Lemon, there is an Italian variety, 
called the Sweet Lemon, the pulp of which is sweet and good. 

THE LIME. 

The Lime {^Limettier, of the French), differs from the 
Lemon by its smaller, entirely white flowers, and small, 
roundish, pale yellow fruit, with a slight protuberance at the 
end. The acid, though sharp, is scarcely so rich and high as 
that of the lemon, and is used for the same purposes. The 
green fruit is more esteemed than any other for preserving. 
The Italians cultivate a curiously marked variety called Porno 
d^AdamOj in which Adam is said to have left the marks of his 
teeth. 

THE CITRON. 

The Citron ( Cedratier, of the French ; Gitronier, German ; 
GedratOy Italian) is one of the finest growing trees of this 
family, with large, oblong, wingless leaves, and flowers tinged 
with purple externally. The fruit, shaped like that of the 
lemon, is much larger, of a yellow color, warted and furrowed 
externally. The rind is very fragrant and very thick, the 
pulp is subacid, and is used in the same way as that of the 
lemon. It is chiefly valued, however, for the rich sweetmeat 
or preserve, called citron, made from the rind. 

The Madras citron is considered the largest and best 
variety. 

THE SHADDOCK. 

The Shaddock {^Pampelmous, French ; Arancio massimo, 
Italian) may be considered a monstrous orange, with a com- 
paratively tasteless pulp. It is a native of China and Japan, 
and has its name from Dr. Shaddock, who first carried it to 
the West Indies. The leaves are winged, like those of the 
orange, the flowers white, and the fruit globular. Its size is 
very large, as it often weighs six or eight pounds. The pulp 
is sweetish, or subacid, and the juice is rather refreshing. It 
is, however, more showy than useful, and certainly makes a 
magnificent appearance in a collection of tropical fruits. 



THE PEACH. 383 



CHAPTER XXVI. 

TgE PEACH. 

Persica vulgaris^ Dec. Rosacem^ of botanists. \ 
PicheTt of the French ; Pfirschbaum, German ; Pursickkehoom, Dutch ; 
Persico, Italian ; and d Mdocoton, Spanish. 

The Peach-tree is a native of Persia and China, and was 
brought from the former country to Italy by the Romans in 
the time of the Emperor Claudius. It was considerably cul- 
tivated in Britain as early as the year 1550, and was intro- 
duced to this country by the early settlers somewhere about 
1680. From Persia, its native country, its name in all lan- 
guages — Persico — Pecher — Peach — has evidently been de 
rived. 

The peach is a rather small fruit-tree, with narrow, smooth, 
serrated leaves, and pink blossoms. It is more tender and 
of shorter duration than most other of the fruits usually grown 
in temperate climates. It is never raised in England, and 
not generally in France, without the aid of walls. Even at 
Montreuil, near Paris, a village whose whole population is 
mainly employed in cultivating the peach for market, it is 
grown entirely upon white-washed walls. China and the 
United States are, therefore, the only temperate countries 
where the peach and the apple both attain their highest per- 
fection in the open orchard. The peaches of Pekin are cele- 
brated as being the finest in the world, and of double the 
usual size. 

It is a curious fact in the history of the peach, that with 
its delicious flavor were once coupled, in the East, certain 
notions of its poisonous qualities. This idea seems vaguely 
to have accompanied it into Europe, for Pliny mentions that 
it was supposed that the king of Persia had sent them into 
Egypt to poison the inhabitants, with whom he was then at 
war. As the peach and the almond are closely related, it has 
been conjectured by Mr. Knight that the poisonous peaches 
referred to were swollen almonds, which contain a consider- 
able quantity of prussic acid. But it is also worth remarking 
that the peach tree seems to hold very much the same place 
in the ancient Chinese writings that the tree of knowledge of 
the old Scriptures, and the golden Hesperides apples of the 
heathens, do in the early history of the westein nations. The 
traditions of a peach-tree, the fruit of which when eaten con- 
ferred immortality, and which bore only once in a thousand 
years — and of another peach-tree of knowledge, which existed 



384 THE PEACH. 

in the most remote period, on a mountain guarded by a hun- 
dred demons, the fruit of which produced death — are said to 
be distinctly preserved in some of the early Chinese writings. 
Whatever may have been the nature of these extraordinary 
trees, it is certain that, as Lord Bacon says, " not a slip or 
sucker has been left behind." We must, therefore, content 
ourselves with the delight which a fine peach of modern times 
affords to the palate and the eye. 

We believe there is at the present time no country in the 
world where the peach is grown in such great quantities as 
in the United States. North of a line drawn from the Mo- 
hawk river to Boston, comprising most of the Eastern States, 
they do not indeed flourish well, requiring some artificial aid 
to produce regular crops ; but in all the Middle, Southern, 
and Western States, they grow and produce the heaviest 
crops in every garden and orchard. Thousands of acres are 
devoted to this crop for the supply of the markets of our large 
cities. The market price usually varies according to the 
abundance of the crop, and to the earliness or lateness of the 
season at which they are oftered. Many growers have orch- 
ards of from 10,000 to 100,000 trees of different ages, and 
send to market in good seasons as many bushels of fruit from 
the bearing trees. When the crop is not universally abun- 
dant, the profits are very large ; if the contrary, they are often 
very little. 

The very great facility with which the peach grows in this 
country, and the numerous crops it produces, almost without 
care, have led to a carelessness of cultivation which has greatly 
enfeebled the stock, and, as we shall presently show, has in 
many places produced a disease peculiar to this country. This 
renders it necessaiy to give some additional care and atten- 
tion to the cultivation of the peach ; and with very trifling 
care this delicious fruit may be produced in great abundance 
for many successive years. 

Uses. Certainly no one expects us to write the praises of 
the peach as the most delicious of fruits. " To gild refined 
gold " would be a task quite as necessary, and if any one 
doubts the precise rank which the peach should take among 
the different fruits of even that cornucopian month — Septem- 
ber — and wishes to convince us of the higher flavor of a 
Seckel or a Belle Lucrative pear, we will promise to stop his 
mouth and his argument with a sunny-cheeked and melting 
" George the Fourth," or luscious " Rareripe ! " No man 
who lives under a warm sun will hesitate about giving a due 
share of his garden to peaches, if he have no orchard ; and 
even he who lives north of the best Indian corn limits ought 
to venture on a small line of espalier for the sake of the peach. 



THE PEACH. ' 385 

In pies and pastry, and for various kinds of preserving, the 
peach is everywhere highly esteemed. At the South and 
West a considerable quantity of peach brandy is annually dis- 
tilled from them, but we believe by no means so much as 
formerly. Hogs are fattened, in such districts, on the refuse 
of the orchard and distillery. 

In most parts of the country where peaches are largely 
cultivated the fruit is dried, and in this state sent to market 
in very large quantities. The drying is performed, on a small 
scale, in spent ovens ; on a large scale, in a small drying-house 
heated by a stove, and fitted up with ventilated drawers. 
These drawers, the bottom of wiiich are formed of laths, or 
narrow strips sufficiently open to allow the air to circulate 
through them, are filled with peaches in halves. They are 
cut in two without being peeled, the stones taken out, and the 
two halves placed in a single layer with the skin downward. 
In a short time the heat of the drying-house will complete the 
drying, and the drawers are then ready for a second filling. 
Farther south they are spread upon boards or frames, and dried 
in the sun merely ; but usually with the previous preparation 
of dipping the peaches (in baskets) for a few minutes in boil- 
ing water before halving them. 

The leaf of the peach, bruised in water and distilled, gives 
the peach water, so much esteemed by many for flavoring 
articles of delicate cookery ; and steeped in brandy or spirits, 
they communicate to it the flavor of Noyau. Indeed a very 
good imitation of the celebrated Noyau is made in this way, 
by using the best white brandy, which, after being thus 
flavored, is sweetened with refined sugar mixed with a small 
quantity of milk, and afterwards decanted. 

Propagation. The peach is the most easily propagated of 
all fruit-trees. A stone planted in the autumn will vegetate 
in the ensuing spring, grow three or four feet high, and may 
be budded in August or September. Two years from this 
time, if left undisturbed, it will usually produce a small crop 
of fruit, and the next season bear very abundantly, unless the 
growth is over-luxuriant. 

In nursery culture it is customary to bury the peach-stones 
in autumn, in some exposed spot, in thick layers covered with 
earth. Here they are allowed to lie all winter. As early in 
the spring as the ground is in fine friable condition, the stones 
are taken out of the ground, cracked, and the kernels sown 
in mellow prepared soil, in the nursery rows where they are 
to grow. They should be covered about an inch deep. Early 
in the following September they will be fit for budding. This 
is performed with great ease on tlie peach, and grafting is 
therefore seldom or never resorted to in this country, except 
25 



38G THE PEACH. 

at the South. The buds should be inserted quite near the 
ground. The next season the stock should be headed back in 
March, and the trees will, in good soil, grow to the height of 
a man's head in one year. This is by far the best size for 
transplanting the peach — one year old from the bud. 

In England the plum stock is universally employed. The 
advantage gained thereby is, a dwarfer and neater habit of 
growth for their walls. In France, some of the best culti- 
vators prefer the almond stock. Healthy peach stocks afibrd 
the most natural foundation for the growth of standard 
orchard trees. At the same time we must protest against the 
indiscriminate employment of peach-stones from any and every 
source. With the present partially diseased state of many 
orchards in this country, this is a practice to be seriously 
condemned; and more especially as, with a little care, it is 
always easy to procure stones from sections of country where 
the Yellows is not prevalent. 

For rendering the peach quite dwarf, the Mirabelle plum 
stock is often employed abroad. 

Soil and Situation. The very best soil for the peach is a 
rich, deep, sandy loam; next to this, a strong, mellow loam; 
then a light, thin, sandy soil ; and the poorest is a heavy, 
compact clay soil. We are very well aware that the exten- 
sive and profitable appropriation of thousands of acres of 
the lightest sandy soil in New Jersey and Delaware, has led 
many to believe that this is the best soil for the peach. But 
such is not the fact, and the short duration of this tree in 
those districts is unquestionably owing to the rapidity with 
which the soil is impoverished. We have, on the contrary, 
seen much larger, finer, and richer flavored ^ed^Ghe^ produced 
for a long time successively on mellow loam, containing but 
little sand, than upon any other soil whatever. 

It is a well-founded practice not to plant peach orchards 
successively upon the same site, but always to choose a new 
one. From sixteen to twenty-five feet apart may be stated as 
the limits of distance at which to plant this tree in orchards, 
more space being required in warm climates and rich soils 
than under the contrary circumstances. North of New York 
it is better always to make plantations in the spring, and it 
should be done pretty early in the season. South of that 
limit it may usually be done with equal advantage in the 
autumn. 

In districts of country where the fruit in the blossom is 
liable to be cut off by spring frosts, it is found of great ad- 
vantage to make plantations on the north sides of hills, north- 
ern slopes or elevated grounds, in preference to warm valleys 
and southern aspects. In the colder exposures the vegetation 



THE PEACH. 387 

and blossoming of the tree is retarded until after all danger 
of injury is past. Situations near the banks of large rivers 
and inland lakes are equally admirable on this account, and 
the blossoms are not injured once in a dozen years ; while on 
level grounds, distant but a little way, they are destroyed 
every fourth or fifth season. 

With regard to the culture of peach orchards, there is a 
seeming disparity of opinion between growers at the North 
and South. Most of the cultivators at the South say, never 
plough or cultivate an orchard after it has borne the first 
crop. Ploughing bruises the roots, enfeebles the trees, and 
lessens the crop. Enrich the ground by top-dressings, and 
leave it in a state of rest. The best northern growers say, 
always keep the land in good condition, mellow and loose by 
cultivation, and crop it very frequently with the lighter root 
and field crops. Both are correct, and it is not difficult to 
explain the seeming difference of opinion. 

The majority of the peach orchards south of Philadelphia, 
it will be recollected, grow upon a thin, light soil, previously 
rather impoverished. In such soils it is necessarily the case 
that the roots lie near the surface, and most of the food de- 
rived by them is from what is applied to the surface or added 
to the soil. Ploughing, therefore, in such soils, wounds and 
injures the roots, and cropping the gi'ound takes from it the 
scanty food annually applied or already in the soil, which is 
not more than sufficient for the orchard alone. In a stronger 
and deeper soil the roots of the peach-tree penetrate farther, 
and are mostly out of the reach of serious injury by the 
plough. Instead of losing by being opened and exposed to 
the air, the heavier soil gains gi-eatly in value by the very 
act of rendering it more friable, while at the same time it has 
naturally sufficient heart to bear judicious cropping with ad- 
vantage rather than injury to the trees. The growth and 
luxuriance of an orchard in strong land, kept under tillage, 
is surprisingly gi-eater than the same allowed to remain in 
sod. The difference in treatment, therefore, should always 
adapt itself to the nature of the soil. In ordinary cases, the 
duration of the peach orchards in the light sandy soil is rare- 
ly more than three years in a bearing state. In a stronger 
soil, with proper attention to the shortening system of prun- 
ing, it may be prolonged to twenty or more years. 

Pruning. It has always been the prevailing doctrine in 
this country that the peach requires no pruning. It has been 
allowed to grow, to bear heavy crops, and to die, pretty much 
in its own way. This is very well for a tree in its native 
climate, and in a wild state ; but it must be remembered that 
the peach comes from a warmer country than ours, and that 



388 



THE PEACH. 



our peaches of the present day are artificial varieties. They 
owe their origin to artificial means, and require, therefore, a 
system of culture to correspond. 

In short, we view this absence of all due care in the man- 
agement of the peach-tree, after it comes into hearing, as the 
principal original cause of its present short duration, and the 
disease which preys upon it in many of the older parts of the 
country. We therefore earnestly desire the attention of 
peach-growers to our brief hints upon a regular system of 
pruning this valuable tree. Of course we speak now of com- 
mon standard trees in the orchard or garden. 

A peach-tree, left to itself after being planted, usually 
comes into bearing the third or fourth year, and has a well- 
shaped rounded head, full of small bearing branches, and 

well garnished with leaves. 
It must be borne in mind 
that the fruit is only borne 
on the young shoots of the 
previous summer's growth. 
In a young tree these 
are properly distributed 
throughout. But in a couple 
of seasons, the tree being 
left to itself, the growth be- 
ing mostly produced at the 
ends of the principal branch- 
es, the young shoots in the 
interior of the head of the 
tree die out. The consequence is, that in a short time the 
interior of the tree is filled with long lean branches, with 
only young shoots at their extremities. Any one can see 
that such a tree can be provided with but half the number of 
healthy, strong shoots for bearing, that one would have if 
filled throughout with vigorous young wood. The sap flows 
tardily through the long and rigid branches, and not half 
leaves enough are provided to secure the proper growth of 
the fruit. And, finally, all the fruit which the tree yields 
being allowed to remain at the ends of the branches, they 
often break under its weight. 

Now, we propose to substitute for this what is generally 
known as the shortening-in system of pruning. We affirm, 
both from its constant success abroad, and from our own ex- 
perience and observation in this country, that, putting its 
two diseases out of the question, the peach may be continued 
in full vigor and production, in any good soil, for from ten 
to thirty years. 

Let us take a healthy tree in the orchard or garden, in its 




A peach-tree witliout pruning, 
monly seen. 






THE PEACH. 389 

first blossoming year. It is usually about six to eight feet 
high, its well-shaped head branching out about three feet* 
from the ground. It has never yet been trimmed, except to 
regulate any deformity in its shape, and this is so much the 
better. 

At the end of February, or as early in the spring as may 
be, we commence pruning. This consists only of shortening- 
in, i. e., cutting off half the last yeai^s growth over the whole 
outside of the head of the tree, and also upon the inner 
branches. As the usual average growth is from one to 
two feet, we shall necessarily take off from six to twelve 
inches. It need not be done with precise measurement; in- 
deed, the strongest shoots should be shortened back most, in 
order to bring up the others, and any long or projecting limbs 
that destroy the balance of the head should be cut back to a 
unifoiTQ length. This brings the tree into a well-rounded 
shape. By reducing the young wood one-half, we at the same 
moment reduce the coming crop one-half in number. The 
remaining half, receiving all the sustenance of the tree, are 
of double the size. The young shoots, which start out abun- 
dantly from every part of the tree, keep it well supplied wdth 
bearing wood for the next year, while the greater luxuriance 
and size of the foliage, as a necessary consequence, produces 
larger and higher flavored fruit, f Thus, while we have se- 
cured against the prevalent evil, an over-crop, we have also 
provided for the full nourishment of the present year's fruit, 
and induced a supply of fruit- 
bearing shoots throughout the 
tree for the next season. 

This course of pruning is fol- 
lowed regularly, every year, for 
the whole life of the tree. It is 
done much more rapidly than 
one would suppose ; the pnmed 
wounds are too small to cause 
any gum to flow ; and it is done at 

the close of winter, when labor ^ peach-tree pnmed by the Bhort«n- 

is worth least to the cultivator. ing-in mood 

* We think low heads much preferable to high ones on many ac- 
counts. They shade the root, and are more within reach both for 
I pruning and gathering. 

j f It is well, in shortening-baok, to cut off the shoot close above a 
I ijcood-bud rather than a blossom-bud. Few persons are aware how 
much the size and beauty of the fruit depend on the size and vigor of 
the leaves. We have seen two peach-trees of the same age side by 
side, one unpruned, and the other regularly shoi'tened-in ^ and both 
bearing about four bushels. That of the latter was, however, of dou« 
ble the size, and incomparably finer. 




390 THE PEACH. 

The appearance of a tree pruned in this way, after many 
years of bearing, is a very striking contrast to that of tha 
poor skeletons usually seen. It is, in fact, a fine object, 
with a thick, low, bushy head, filled with healthy young wood, 
and in the summer with an abundance of dark-green, healthy 
foliage and handsome fruit. Can any intelligent man hesitate 
about adopting so simple a course of treatment to secure such 
valuable results ? We recommend it with entire confidence 
to the practice of every man in the country that cultivates 
a peach-tree. After he has seen and tasted its good eflfects, 
we do not fear his laying it aside.* 

Training the peach tree against walls or espaliers is but 
little practised in this country. Espaliers and cordon train- 
ing, on a small scale, is, however, highly worthy of the at- 
tention of persons desiring this fruit in the colder parts of the 
country, where it does not succeed well as a standard. Every- 
where in New England excellent crops may be produced 
in this way. Full directions for training the peach en 

* Our attention has been drawn to the following remarkable ex- 
amples of the good effects of regular pruning, which we translate 
from the leading French journal of horticulture. We ask the atten- 
tion of our readers to these cases, especially after perusing our re- 
marks on the Yellows and its cause. 

' ' M. Duvilliers laid before the Royal Society of Horticulture an 
account of some old peach-trees that he had lately seen at the Cha- 
teau deVilliers, near Ferte-Aleps (Seine-et-Oise). These trees, eight 
in number, are growing upon a terrace wall, which they cover per- 
fectly, and yield abundant crops. The gardener assured M. Duvil- 
liers that they had been under his care during the thirty years that 
he had been at the chateau ; that they were as large when he first 
saw them as at present, and that he supposed them to be at least 
sixty years old. We cannot doubt (says the editor) tJiat it is to the 
annual pruning that these peach-trees owe this long life; for the peach- 
trees that are left to themselves in the latitude of Paris never live beyond 
twenty or thirty years. M. Duvilliers gave the accurate measurement 
of the trunks and branches of these trees, and stated, what it is 
more interesting to know, that although all their trunks are hollow, 
like those of the old willows, yet their vigor and fertilitj'- are still 
quite unimpaired." {A7inales de la Societe d* Hm^ticulture^ tome xxx. 
p. 58.) 

In volume 35, page 67, of the same journal, is an account of a . 
remarkable peach-tree in the demesne of M. Joubert, near Ville- 1 
neuve le Roi (departement de I'Yonne), It is trained against one of 
the wings of the mansion, covers a large space with its branches, and i 
the circumference of its trunk, taken at some distance from the' 
ground, is two feet and a half. It is known to be^ actually^ of mon 
than 93 years' groictK and it is believed to be more than 100 years » 
old. It is still in perfect health and vigor. It is growing in strong 
soil, but it has been regularly subjected to a uniform and severe sys- 
tem of pruning, equivalent to our shortening-in mode. Where can 
any peach-tree of half this age be found in the United States, natu • 
rally a much more favorable climate for it than that of France ? 



THE PEACH. 391 

Her and cordon, with illustrations, are given in pages 
55-57. 

Cordon or low fan training is practised by some cultivators 
at the North, and in sections where the crop of the peach 
is uncertain by reason of extreme cold in winter or late 
spring frosts destroying the buds. When the cordons or low 
fans are kept within one to two feet from the ground the 
trees may be readily protected in winter by covering with 
corn-stalks, straw, or brush of evergreens. 

Insects and Diseases. For a considerable time after the 
peach was introduced into America, it was grown everywhere 
south of the 40° of latitude, we may say literally, without 
cultivation. It was only necessary to plant a stone in order 
to obtain in a few years, and for a long time, an abundance 
of fruit. Very frequently these chance seedlings were of 
excellent quality, and the finer grafted varieties were equally 
luxuriant. Two maladies have appeared within the last 
twenty years, which, because they are little understood, 
have rendered this fine fruit-tree comparatively short-lived 
and of little value. These are the Peach-horer and the Yel- 
lows. 

The Peach-borer or Peach-worm {^geria exitiosa, Say) 
does great mischief to this tree by girdling and devouring the 
whole circle of bark just below the surface of the ground, 
when it soon languishes and dies. 

The insect in its perfect state is a slender, dark-blue, four- 
winged moth, somewhat like a wasp. It commences depos- 
iting its eggs in the soft and tender bark at the base of the 
trunk, usually about the last of June, but at different times 
from June to October. The egg hatches and becomes a small 
white borer or grub, which eventually grows to three-fourths 
of an inch long, penetrates and devours the bark and sap 
wood, and, after passing the winter in the tree, it enfolds 
itself in a cocoon under or upon the bark, and emerges again 
in a perfect or winged form in June, and commences deposit- 
ing its eggs for another generation. 

It is not difficult to rid our trees of this enemy. In fact, 
nothing is easier to him who is willing to devote a few mo- 
ments every season to each tree. The eggs which produce the 
borer, it will be recollected, are deposited in the soft-portion 
of bark just at the surface of the earth. Experience has 
conclusively proved that if a quantity of leached ashes, char- 
coal, or even common soil, be heaped to the height of one 
foot around the trunk of each tree at the end of May, and 
suffered to remain till October, the peach-borer will not 
attack it. It has been tried most successfully in large orchards, 
where the protected trees have long remained sound, while 



392 THE PEACH. 

those unprotected have been speedily destroyed by the borer. 
The remedy undoubtedly lies chiefly in covering the most 
vulnerable portion of the tree from the attack of the insect. 
These mounds or heaps of earth, ashes, etc., should be spread 
over the surface avery autumn on approach of winter, thus 
exposing the larvae of the insect, if any have entered the tree, 
to cold and destruction. 

Another simple remedy is in spring to first draw away a 
little earth from the crown of the tree, then wrap the body 
up, one foot from the ground, with strong coarse paper, se- 
curing it with tying, and replace the earth. 

Many careful and rigid cultivators prefer a regular exami- 
nation of the trees every spring and autumn. On remov^ing 
the earth for a few inches, the appearance of gum or castings 
quickly indicates where the borer has made his lodging. A 
few moments with the knife will then eradicate the insect for 
the season. 

The Yellows. This most serious malady seems to belong 
exclusively to this country, and to attack only the peach-tree. 
Although it has been the greatest enemy of .the peach-planter 
for the last thirty years, — rendering the life of the tree un- 
certain, and frequently spreading over and destroving the 
orchards of whole districts, — still little is known of its nature, 
and nothing with certainty of its cause. Many slight ob- 
servers have confounded it with the effects of the peach- 
borer, but all persons who have carefully examined it know 
that the two are totally distinct. Trees may frequently be 
attacked by both the yellows and the borer, but hundreds die 
of the yellows when the most minute inspection of the roots 
and branches can discover no insect or visible cause. Still 
we believe proper cultivation will entirely rid our gardens 
and orchards of this malady; and this belief is in part 
borne out by experiments under our own inspection. In 
order to combat it successfully, it is necessary that the symp- 
toms should be clearly understood. 

Symptoms. The Yellows appears to be a constitutional 
disease, no external cause having yet been assigned for it. 
Its infallible symptoms are the following: — 

1. The production upon the branches of very slender^ vn,ry 
shoots^ a few inches long, and bearing starved diminutive 
leaves. These shoots are not protruded from the extremities, 
but from latent buds on the main portions of the stem and 
larger branches. The leaves are very narrow and small, quite 
distinct from those of the natural size, and are either pale 
yellow or destitute of color. 

2. The premature ripening of the fruit. This takes place 
from two to four weeks earlier than the proper season. The 



THE PEACH. 393 

first season of the disease it grows nearly to its natural size ; 
the following season it is not more than half or a fourth of 
that size ; but it is always marked externally (whatever may 
be the natural color) with specks and large spots of purplish 
red. Internally the flesh is more deeply colored, especially 
around the stone, than in the natural state. 

Either of the foregoing symptoms (and sometimes the 
second appears a season in advance of the first) are undeniable 
signs of the Yellows, and they are not produced by the attacks 
of the worm or other malady. We may add to them the fol- 
lowing additional remarks : — 

It is established beyond question that the Yellows can 
always be propagated by budding or grafting from a diseased 
tree; that the stock, whether peach or almond, also takes the 
disease, and finally perishes ; and that the seeds of the diseased 
trees produce young trees m which the Yellows sooner or 
later breaks out. To this we may add that the peach, budded 
on the plum or apricot, is also known to die with the Yel- 
lows. 

Yery frequently only a single branch, or one side of a tree, 
will be afiected the first season. But the next year it in- 
variably spreads through its whole system. Frequently trees 
badly affected will die the next year. But usually it will last, 
growing more and more feeble every year, for several seasons. 
The roots, on digging up the tree, do not appear in the least 
diseased. 

The soil does not appear materially to increase or lessen the 
liability to the Yellows, though it first originated, and is most 
destructive, in light, warm, sandy soils. 

Lastly, it is the nearly universal opinion of all orchardists 
that the Yellows is a contagious disease, spreading gradually, 
but certainly, from tree to tree through whole orchards. It 
was conjectured by the late William Prince that this takes 
place when the trees are in blossom, the contagion being 
carried from tree to tree in the pollen by bees and the wind. 
This view is a questionable one, and it is rendered more 
doubtful by the fact that experiments have been made by 
dusting the pollen of diseased trees upon the blossoms of 
healthy ones without communicating the Yellows. 

We consider the contagious nature of this malady an un- 
settled point. Theoretically, we are disinclined to believe it, 
as we know nothing analogous to it in the vegetable kingdom. 
But on the other hand it would appear to be practically true, 
and for all practical purposes we would base our advice upon 
the supposition that the disease is contagious. For it is only 
in those parts of^ihe Atlantic States where every vestige of a 
tree showing the Yellows is immediately destroyed, that we 



394 THE PEACH. 

have seen a return of the normal health and longevity of the 
tree.* 

Cause of the Yellows. No writer has yet ventured to 
assign a theory, supported by any facts, which would explain 
the cause of this malady. We therefore advance our opinion 
with some diffidence, but yet not without much confidence in 
its truth. 

We believe the malady called the Yellows to be a constitu- 
tional taint existing in many American varieties of the Peach, 
and produced, in the first place, by bad cultivation and the 
consequent exhaustion arising from successive over-crops. 
Afterwards it has been established and perpetuated by sowing 
the seeds of the enfeebled tree, either to obtain varieties or 
for stocks. 

Let us look for a moment into the history of the Peach 
culture in the United States. For almost a hundred years 
after this tree was introduced into this country it was largely 
cultivated, especially in Yirginia, Maryland, and New Jersey, 
as we have already stated, in perfect freedom from such dis- 
ease, and with the least possible care. The great natural fer- 
tility of the soil was unexhausted, and the land occupied by 
orchards was seldom or never cropped. Most of the soil ot 
these States, however, though at first naturally rich, was 
light and sandy, and in course of time became comparatively 
exhausted. The peach-tree, always productive to an excess 
in this climate, in the impoverished soil was no longer able to 
recruit its energies by annual growth, and gradually became 
more and more enfeebled and short-lived. About 1800, or a> 
few years before, attention was attracted in the neighborhood 

* The following extract from some remarks on the Yellows by that 
careful observer, Noyes DarHng-, Esq. , of New Haven, Ct. , we recom- 
mend as worthy the attention of those who think the disease conta- 
gious. They do not seem to indicate that the disease spreads from at 
given point of contagion, but breaks out in spots. It is clear to our- 
mind that in this, and hundreds of other similar cases, the disease was' 
inJi&rent in the trees, they being the seedlings of diseased parents. 

" When the disease commences in a garden or orchard containing a. 
considerable number of trees, it does not attack all at once. It breaks 
out in patches which are progressively enlarged, till eventually all the 
trees become victims to the malady. Thus, in an orchard of two and 
a half acres, all the trees were healthy in 1827. The next year two 
trees on the west side of the orchard, within a rod of each other, took 
the Yellows. In 1829, six trees on the east side of the orchard were 
attacked ; five of them standing within a circle of four rods diameter. 
A similar fact is now apparent in my neighborhood. A fine lot of 200 
young trees, last year in perfect health, now show disease in two spots 
near the opposite ends of the lot, having exactly six diseased trees in 
each patch contiguous to each other, while all theK)ther trees are free 
from any marks of disease." — Cultivator. 



THE PEACH. 395 

of Philadelphia to the sudden decay and death of the orchards 
without apparent cause. From Philadelphia and Delaware 
the disease gradually extended to New Jersey, where, in 1814, 
it was so prevalent as to destroy a considerable part of all the 
orchards. About three or four years later it appeared on the 
banks of the Hudson (or from 1812 to 1815), gi-adually and 
slowly extending northwai'd and westward to the remainder 
of the State. Its progress to Connecticut was taking place 
at the same time, a few trees here and there showing the 
disease, until it became well known (though not yet generally 
prevalent) throughout most of the warmer parts of New 
England. . 

It should be here remarked, that though the disease had 
been considerably noticed in Maryland and the Middle States 
previously, yet it was by no means general until about the 
close of the war of 1812. At this time wheat and other grain 
crops bore very high prices, and the failing fertility of the 
peach orchard soils of those States was suddenly still more 
lowered by a heavy system of cropping between the trees 
without returning anything to the soil. Still the peach was 
planted, produced a few heavy crops, and declined from sheer 
feebleness and want of sustenance. As it was the custom with 
many orchardists to raise their own seedling trees, and as 
almost all nurserymen gathered the stones indiscriminately 
for stocks, it is evident that the constitutional debility of the 
parent trees would naturally be inherited to a greater or less 
degree by the seedlings. Still the system of allowing the tree 
to exhaust itself by heavy and repeated crops in a light soil 
was adhered to, and generation after generation of seedlings, 
each more enfeebled than the former, at last produced a com- 
pletely sickly and feeble stock of peach-trees in those districts. 

The great abundance of this fruit caused it to find its way 
more or less into all the markets on the sea-coast. The stones 
of the enfeebled Southern trees were thus carried north, and, 
being esteemed by many better than those of home growth, 
were everywhere more or less planted. They brought with 
them the enfeebled and tainted constitution derived from the 
parent stock. They reproduced almost the same disease in the 
new soil ; and thus, little by little, the Yellows spread from 
its original neighborhood, below Philadelphia, to the whole 
northern and eastern sections of the Union. At this moment, 
1845, it is slowly but gradually moving West ; though the 
rich and deep soils of the Western alluvial bottoms will, per- 
haps, for a considerable time, even without care, over power 
the original taint of the trees and stones received from the East. 

Let us now look a little more closely into the nature of this 
enfeebled state of the peach-tree which we call the Yellows. 



39G THE PEACH. 

Every good gardener well knows that if he desires to raise 
a healthy and vigorous seedling plant, he must select the seed 
from a parent plant that is itself decidedly healthy. Lindley 
justly and concisely remarks : " All seeds will not equally 
produce vigorous seedlings ; but the healthiness of the new 
plant will correspond with that of the seed from which it 
sj)rang. For this reason it is not sufficient to sow a seed to 
obtain a given plant ; but in all cases, when any importance 
is attached to the result, the plumpest and healthiest seeds 
should be selected, if the greatest vigor is required in the 
seedling, and feeble or less perfectly formed seeds, when it is 
desirable to check natural luxuriance." * , 

Again, Dr. Yan Mons, whose experience in raising seedling 
fruit-trees was more extensive than that of any other man, 
declares it as his opinion that the more frequently a tree is 
reproduced continuously from seed, the more feeble and short- 
lived is the seedling produced. 

Still more, we all know that certain peculiarities of consti- 
tution or habit can be propigated by grafting, by slips and 
even by seeds. Thus the variegated foliage, which is a disease 
of some sort, is propagated forever by budding, and the dis- 
position to mildew of some kinds of peaches is continued 
almost always in the seedlings. That the peach-tree is pecu- 
liarly constant in any constitutional variation, the Nectarine 
is a well-known proof. That the fruit-tree is only an acci- 
dental variety of the peach, and yet it is continually repro- 
duced with a smooth skin from seed. 

Is it not evident, from these premises, that the constant 
sowing of the seeds of an enfeebled stock of peaches would 
naturally produce a sickly and diseased race of trees f The 
seedlings will at first often appear healthy when the parent 
had been only partially diseased, but the malady will sooner 
or later show itself, and especially when the tree is allowed 
to produce an over-crop. 

That poor soil and over-bearing will produce great debility 
in any fruit-tree, is too evident to need much illustration. 
Even the apple, that hardiest orchard tree, requires a whole 
year to recover from the exhaustion of its powers caused by 
a full crop. The great natural luxuriance of the peach enables | 
it to lay in new fruit- buds while the branches are still loaded 
with fruit, and thus, except in strong soil, if left to itself, it j 
is soon enfeebled. 

There are some facts in our every-day observation which I 
may be adduced in proof of this theory. In the first place, 
the varieties of this tree always most subject to this disease 

* Theory of Horticulture. 



THE PEACH. 397 

are the yellow peaches y and they, it is well known, also pro- 
duce the heaviest crops. More than nine-tenths of the 
victims, when the disease first appeared, were the yellow- 
fleshed peaches. On the other hand, the white-fleshed kinds 
(those white and red externally) are much more rarely attack- 
ed ; in some parts of the country never. They are generally 
less vigorous, and bear more moderate crops. And it is well 
worth remarking that certain fine old sorts, the ends of the 
branches of which have a peculiar jnildewed appearance (such 
as the old Hed Eareripe, the Early Anne, etc.), which seems 
to check the growth without imparing the health, ai^ rarely, 
if ever, attacked by the Yellows. Slow-gi-owing and moder- 
ately productive sorts, like the Nutmeg peaches, are almost 
entirely exempt. We know an orchard in the adjoining 
county where every tree has gradually died with the Yellows, 
except one tree which stood in the centre. It is the Red Nut- 
meg, and is still in full vigor. It is certainly true that these 
sorts often decay and suddenly die, but we believe chiefly 
from the neglect which allows them to fall a pray to the Peach- 
borer. Indeed the frequency with which the Borer has 
been confounded with the Yellows by ignorant observers, 
renders it much more difficult to arrive at any correct con- 
clusions respecting the contagious nature of the latter dis- 



It may be said, in objection to these views, that a disease 
which is only the enfeeblement of the constitution of a tree, 
would not be sufficient to alter so much its whole nature and 
duration as the Yellows has done that of the peach. The 
answer to this is, that the debility produced in a single gen- 
eration of trees probably would not have led to such eflects, 
or to any settled form of constitutional disease. But it must 
be borne in mind that the same bad management is to a great 
extent going on to this day, the whole country over. Every 
year, in the month of August, the season of early peaches, 
thousands of bushels of fruit, showing the infallible symp- 
toms of the Yellows, — a spotted skin, etc., — are exposed and 
sold in the markets. Every year more or less of the stones 
of these peaches are planted, to produce, in their turn, a 
generation of diseased trees, and every successive generation 
is even more feeble and sickly than the last ! Even in the 
North, so feeble has the stock become in many places, that an 
excessive crop of fine fruit is but too frequently followed by 
the Yellows. In this total absence of proper care in the se- 

* All knowledge relating to the Yellows appears to us as much in 
obscurity as when this was written. In our experience no one variety 
seems more liable to be attacked than another, the most vigorous 
trees being as often affected as those of moderate growth. — C. D. 



398 THE PEACH. 

lection both of the seed and the trees, followed by equal neg- 
ligence of good cultivation, is it surprising that the peach 
has become a tree comparatively difficult to preserve, and 
proverbially shoit-lived ? 

Abroad, it is vi^ell known that the peach is always subjected 
to a regular system of pruning, and is never allowed to pro- 
duce an over-crop. It is not a little singular, both that the 
Yellows should never have originated there, and that, not- 
withstanding the great number of American varieties of this 
fruit that have been repeatedly sent to England and are now 
growing there, the disease has never extended itself, or been 
communicated to other trees, or even been recognized by 
English or French horticulturists. We must confess, these 
facts appear to us strong proofs in favor of our opinion as to 
the nature and origin of the malady. 

Memedy for the Yellows. It may seem to many persons 
a difficult task to rid ourselves of so wide-spread a malady 
as this, yet we are confident that a little perseverance and 
care will certainly accomplish it. In the present uncertainty 
with regard to its contagious nature, it is much the wisest to 
reject " the benefit of the doubt," and act upon the principle 
that it is so. We know at the present moment several gar- 
dens where the trees are maintained in good health by im- 
mediately rooting out and destroying every tree as soon as it 
shows marked symptoms of the malady. 

1. We would therefore commence by exterminating, root 
and branch, eveiy tree which has the Yellows. And another 
tree should not be planted in the same spot without a lapse 
of several years, or a thorough removal of the soil. 

2. The utmost care should be taken to select seeds for plant- 
ing from perfectly healthy trees. Nurserymen, to secure this, 
should gather them from the latest ripening varieties, or pro- 
cure them from districts of the country where the disease is 
not known. 

3. So far we have aimed only at procuring a healthy stock 
of trees. The most important matter remains to be stated — 
how to preserve them in a healthy state. 

The answer to this is emphatically as follows : pursue 
steadily, from the first hearing year, the shortening-in system of 
pruning already explained. This will at once secure your 
trees against the possibility of over-bearing and its conse- 
quences, and maintain them in vigor and productiveness for 
a long time.* It will, in short, effectually prevent the Yel- 

* The following remarks, directly in point, are from Loudon's last 
work : ' ' The effect of shortening the shoots of the peach is not merely 
to throw more sap into the fruit, but to add vigor to the tree gen- 
erally by increasing the power of the roots relatively to the branches. 



THE PEACH. 399 

lows where it does not already exist in the tree. To who- 
ever will follow these precautions, pursue this mode of culti- 
vation, and adopt at the same time the remedy for the Borer 
already suggested, we will confidently insure healthy, vigorous, 
long-lived trees, and the finest fruit. Will any reasonable 
man say that so fine a fruit as the peach does not fully merit 
them? 

Whether the system of shortening-in and careful culture 
will prevent the breaking out of the Yellows, when constitu- 
tionally latent in the tree, we will not yet undertake to say. 
In slight cases of the disease we believe that it may. Of one 
thing, however, we are certain : it has hitherto failed entirely 
to reclaim trees^ in which the malady had once broken out. 
Neither do we know of any well-attested case of its cure, 
after this stage, by any means whatever. Such cases have 
indeed been reported to us, and published in the journals, 
but, when investigated, they have proved to be trees suffer- 
ing by the eflfect of the borer only. 

A planter of peach-trees must, even with care, expect to see 
a few cases of Yellows occasionally appear. The malady is too 
widely extended to be immediately vanquished. Occasion- 
ally trees having the constitutional taint will show themselves 
where least suspected ; but when the peach is once properly 
cultivated these will every day become more rare, until tht 
original health and longevity of this fruit-tree is again es- 
tablished. 

The Curl is the name commonly given to a malady which 
often attacks the leaves of the peach-tree. It usually appears 
in the month of May or June. The leaves curl up, become 
thickened and swollen, with hollows on the under and red- 
dish swellings on the upper side, and finally, after two or 
three weeks, fall oflf. They are then succeeded by a new and 
healthy crop of foliage. Although it does not appear mate- 
rially to injure either the tree or the crop, yet it greatly dis- 
figures it for a time. 

Innumerable seedlings have been produced in this country, 
and some of them are of the highest excellence. It is very 
desii'able to reduce the collection of peaches to reasonable 
limits, because, as this fruit neither offers the same variety 
of flavor nor the extent of season as the apple and pear, a 
moderate number of the choicest kinds, ripening from the 
earliest to the latest, is in every respect better than a gieat 
variety, many of which must necessarily be second-rate. 

The peach being a short-lived tree, it has leen justly remarked by Mr. 
ThompsoTi, were it allowed to e^cpend all its accunmkited sap every year^ 
it icendd soon exhaust itself and die of old age."" — Suburban Hoi'ticvl- 
turist. 



400 



THE PEACH. 



It is worthy of remark, that most of our American varieties 
of the first quality have proved second-rate in England. This 
is owing to the comparative want of sun and heat in their 
climate. Indeed, our finest late peaches will not ripen at all 
except under glass, and the early varieties are much later than 
with us. On the other hand, many of the best European sorts 
are finer here than in England, and we have lately endeavored 
to introduce all of the foreign sorts of high quality. 

In the description of peaches and nectarines the form and 
outlines of many kinds are so nearly similar that we are 
obliged to resort to other characteristics to distinguish the 
varieties. The two most natural classes into which the kinds 
of this fruit are divided are freestones and clingstones {nielters 
and pavies, of the English) ; the flesh of the former parting 
freely from the stone, that of the latter adhering. 

Next to this, the strongest natural distinction is found in 
the leaves of the peach. At the base of the leaves of certain 
kinds are always found small glands^ either round and regu- 
lar, or oblong and irregular, while the leaves of certain other 
kinds have no glands, but are more deeply cut or serrated on 
the margin. These peculiarities of the foilage are constant, 
and they aid us greatly in recognizing a variety by forming 
three distinct classes, viz ; — 






Characters in the leaves of peaches. 



THE PEACH. 401 

1. Leaves serrated and without glands^ a. 2. Leaves with 
small round or globose glands, h. 3. Leaves with large, 
irregular, reniforrti glands, c. 

This distinction of leaves is valuable, because it not only 
assists us when we have the fruit before us, but it may be re- 
ferred to, for the sake of verifying an opinion, at any time 
during the season of foliage. 

There is also another class of characteristics to be found in 
the blossoms, which is constant and valuable, though not so 
much so as that of the leaves, because it can only be referred 
to for a few days in the spring. The blossoms afford two well- 
marked subdivisions: 1st. Large flowers, always red in the 
centre, and pale at the margin; 2d. Small flowers, tinged 
with dark at the margin.* 

The most desirable peaches for market-growers in this 
country are very early and very late kinds. These command 
double the price in market of kinds ripening at the middle 
season. For New England and the North only the earliest 
kinds are desirable, as the late ones seldom mature well. 

In describing peaches we have embodied their character as 
Freestones or Clingstones in the text descriptive. 

Raising Peaches in Pots. The uncertainty of peach 
culture in the open air has become so common in many sec- 
tions where once the crop was as sure as that of the apple, 
that many persons are resorting to orchard houses, or artificial 
in-door culture, both for supply of families and also as a 
profitable item of fruit-gro^ving for market. 

" Two modes are adopted : one without fire-heat, the crop 
maturing a little earlier than in common orchards ; the other, 
where by the use of fire-heat the fruit is obtained two or three 
months earlier than in open ground." The former mode has 
been successfully prosecuted by Msssrs. EUwanger and Barry, 
Bochester, N. Y. ; and the following, written by P. Barry and 
published in Thomas' American Fruit Culturist, we copy : 

" We have now fruiting in wooden boxes, ten by ten inches, 
fifty-three varieties of peaches, eleven varieties of nectarines, 
and seven of apricots. 

*' Age, Potting, and Soil. The trees are now three years 
from the bud. They were taken up in the fall of 1861 ; 
heeled-in and covered during winter ; potted early in spring — 
March, I think ; soil a mixture of about three parts yellow 
sandy loam and one part of old hot-bed manure. 

" Summer Care. After potting they were kept in a cool 

* Lindley makes a third division, embracing a few sorts with blos- 
soms of an intermediate size. But it is of no practical value, as any 
doubt as to which of the two divisions any blossom belongs is immedi- 
ately set at rest by the color of the blossom. 
20 



40^ 



THE PEACH. 



house, partly covered with glass, until they had made shoots 
four or five inches long, and the danger of cold weather over. 
They were then plunged to the rim of the boxes in an open 
border until the fall. They were carefully watered when 
necessary during summer, and the shoots kept as much as 
possible in uniform vigor by pinching. 

" Pruning. When potted the yearling trees were cut back 
to six or eight inches, and in some cases to four inches, or only 
two or three buds above the union of bud and stock, the 
object being to grow them in the form of bushes. We now 
find that those cut back farthest are the best trees. [Fig. 
350 represents the yearling tree; Fig. 351 the same, cut 
back; Fig. 352 the tree set in a pot; and Fig. 353, the same 
after a year's growth.] 




Fig. 350. Fig. 351. Fig. 352. Fig. 353. 

" Wintering, On the approach of very cold weather, or 
just before the freezing of the ground so as to prevent out- 
door work, they were removed to a shed, where they were 
plunged, as they had been during summer, up to the edges of the 
tubs. 

" Spring Treatment. On the return of mild spring weather 
abundance of air was admitted, and they remained there till 
1st May, when they were placed under glass, the buds at this 
time being about to expand. Here they were kept till the 
15th of June, at which time the fruits were set, and all danger 
of cold to aftect the foliage past. 

" Ventilation and Watering. During the period they were 
under glass, May 1st to June 15th, the principal points of 



THE PEACH. 403 

management were ventilation, which was ample, and water- 
ing — the latter being one of the most important points in the 
treatment of all trees and plants in pots. Careless watering 
will ruin any plant, no matter how skilfully or carefully other 
points may be managed. Daily watering is necessary, and, 
as soon as out of bloom, a free use of the syringe night and 
morning. 

^^ Summer Treatment. On the 15th June, when all danger 
of cold was over, and the fruits set, they were removed from 
the glass covering and plunged in an open but sheltered bor- 
der, and mulched with old hot-bed manure. Since that time 
they have received no care but watering, except an occasional 
pinch to regulate the growth of shoots. 

" There has not been a single leaf curled on any one of all 
these trees, showing conclusively that the curl is due to un- 
favorable changes of weather. Each tree now is a bush about 
two and a half feet high, and occupies about three feet square 
of space. 

*' The first winter we had potted trees we kept them in a 
cellar, but most of the buds dropped, and we changed to the 
cool dry shed, the boxes plunged, and this has been success- 
ful." 

In houses where fire-heat is used, and the fruit brought 
forward so as to ripen in May and onward, the jDots are 
either immersed in beds of tan bark over the flues or heating 
pipes, or placed on platforms or shelves, the pot containing 
the tree inside of one, two, or three sizes larger, and the space 
between tilled with moss ; this serves to keep the roots at a 
more even temperature than would be the case were they to 
stand without this double potting. The trees are generally 
prepared by training one or two years before being brought 
into fruit, forming a head at about one foot to sixteen or 
eighteen inches of stem. This is done by a systematic system 
of pinching or summer pruning, removing the end of each 
shoot as fast as it grows to form three or four leaves. This 
pinching gives to the head a compact round form, and suj^- 
plies it with numerous spurs or bearing shoots. The trees or 
pots are kept in the house all winter, and the thermometer in 
no instance allowed to go below zero, as the buds are more 
easily affected than those of out-door culture. It is usual to 
commence heating by artificial means about the middle of 
January, increasing it as the season advances and the natural 
growing season and influence of the sun's rays are increased, 
giving all the time attention to reducing the temperature at 
night and increasing it by day, as in the natural life out of 
doors. Great heat may be maintained in a peach-house, but 
it must be always accompanied by abundant watering, or the 



404 THE PEACH. 

trees will be liable to drop their fruit before mature. Some 
growers place their trees in warm, sheltered situations out of 
doors a few days befoie fall ripening, believing it affects and 
increases the flavor of the fruit. 

Growing peaches in pots without the aid of glass structures 
or fire-heat has also been successfully practised. The trees 
are prepared, pruned, and grown the same as for house cul- 
ture, and during the growing season the pots are plunged in 
the open ground in a warm, sheltered position in the garden, 
due attention being given to watering. Just before the ap- 
proach of severe winter, say about the middle of November, 
they are removed into a cool, light cellar or pit-frame, there 
to remain during winter. In spring they are returned to the 
garden, and should there be any sign of frost or cold, to in- 
jure the blooms, they are protected by means of a cloth awn- 
ing, arranged so that it can be drawn over them at a moment's 
notice. 

Varieties. 

The varieties of peach are almost innumerable, new seed- 
lings being produced in this country with great facility, and, 
after being heralded for a season, are suffered to pass out of 
existence, and their places occupied with still later produc- 
tions. A few of the old sorts remain as good to-day as when 
this work was first written, and occasionally a new variety is 
found of superior merits. In the following pages descriptive 
we have endeaA^ored to record all of much value, omitting 
many which are inferior, and others perhaps that, although 
good, were not sufficiently so to make them desirable, and 
therefore they are rare to be found in any collection. 

Alexandra. 
Alexandra Noblesse. Seedling Noblesse. 

This variety was raised by Thomas Rivers, from the Old 
Noblesse, and, unlike the old variety, the tree is not subject 
to mildew. Glands globose. Flowers large. 

Fruit of the largest size, round, and marked with a deep 
suture. Skin covered with a rough down, pale, with a few 
clusters of red dots on the side next the sun. Flesh white, 
quite pale at the stone, tender, melting, juicy, rich, vinous. 
Freestone. Early in August. (Hogg.) ^ 

Amelia. 

Stroman's Carolina, Razyer's June. 

Orangeburg. Sally's Peach. 

Nonesuch of North Carolma. 

This Peach originated with Mr. Stroman, in Orangeburg 



THE PEACH. 405 

District, S. C, and is one of the best of Southern peaches. 
(Tknds reniform. Flowers small. 

Fruit large, roundish oblong. Suture large and deep, ex- 
tending nearly round. Skin pale whitish yellow, shaded and 
marbled with crimson in the sun, downy. Flesh white, juicy, 
melting, sweet, rich, vinous. Freestone. Last of August. 
Bipens at the South with Early York. 

Cole's Early Eed. 

An American Peach, which is a very fruitful and excellent 
variety for market culture. Leaves with globose glands. 
Flowers small. 

Friiit of medium size, roundish, with but little suture. 
Skin pale in the shade, but nearly all covered with red, be- 
coming dark red on the sunny side. Flesh melting, juicy, 
rich, and very sprightly. Beginning to the middle of August. 
Freestone. 

Columbia. 
Indian Peach. Pace. Mulatto. 

The Columbia is a singular and peculiar Peach. It was 
raised by Mr. Coxe, the author of the first American work 
on fruit-trees, from a seed brought from Georgia. It is a 
very excellent fruit, which every amateur will desire to have 
in his garden. The tiee is not a very rapid grower, and bears 
only moderate crops, being, of course, all the less subject to 
speedy decay. The young wood is purple. Leaves with reni- 
form glands. Flowers small. 

Fruit large, globular, broad and much depressed, the suture 
distinct, extending half way round. Skin rough and rather 
thick, dull dingy red, sprinkled with spots and streaks of 
darker red. Flesh bright yellow^ of the texture, as Coxe re- 
marks, of a very ripe pine-apple, rich, juicy, and of very ex- 
cellent flavor. Pipens from the beginning to the middle of 
September. Freestone. 

Cooledge's Favorite. 
Cooledge's Early Red Rareripe. 

This most popular early New England Peach was raised from 
seed by Mr. J. Cooledge, of Watertown, Mass. It is unusu- 
ally productive, and a very bright-colored handsome Peach, 
of excellent quality ; and its hardiness renders it valuable at 
the North. Leaves with globose glands. Flowers small. 

Fruit large, roundish (the suture prominent at the top 
only), but rather the largest on one side. Skin clear, smooth, 



4C6 THE PEACH. 

white, with a fine crimsoned mottled cheek. Flesh very- 
melting and juicy, with a rich, sweet, and high flavor. Middle 
of August. Freestone. 

Crawford's Early. 
Early Crawford. Crawford's Early Melocoton. 

This is the most splendid of all early yellow-fleshed Peaches, 
and is scarcely surpassed by any other variety in size and 
beauty of appearance. As a market fruit it is perhaps the 
most popular of the day. It was originated by William 
Crawford, Esq., of Middletown, N. J. The tree is vigorous, 
very fruitful, and hardy. Leaves with globose glands. Flow- 
ers small. 

Fruit very large, oblong, the swollen point at the top promi- 
nent ; the suture shallow. Skin yellow, with a fine red cheek. 
Flesh yellow, melting, sweet, rich, and very excellent. It 
ripens here the last week in August Freestone. 

Crawford's Late, 
Crawford's Superb Malacatune. Crawford's Late Melocoton. 

Crawford's Late Melocoton, from the same source as the 
foregoing, is one of the most magnificent American Peaches. 
We think it deserving of universal cultivation. As a splen- 
did market fruit it is unrivalled, and its size and beauty will 
give it a place in every garden. Leaves with globose glands. 
Flowers small. 

Fruit very large, roundish, with a shallow but distinct 
suture. Skin yellow, with a fine dark-red cheek. Flesh deep 
yellow, but red at the stone, juicy and melting, with a very 
rich and excellent vinous flavor. Ripens from the 20th to 
the last of September. Freestone. 

Early Albert. 

Raised by Thomas Rivers, of Sawbridgeworth, England. 
Tree thrifty, vigorous, and productive. An early variety of 
promise. Glands reniform. Flowers small. 

Fruit medium, roundish oval, slightly compressed, suture 
medium or rather large, ending at apex, which is a little 
sunk, and has a small nipple, skin downy, whitish yellow, 
shaded with light and dark red nearly over the whole surface, 
quite dark in the sun. Flesh white, slightly red at the stone, 
juicy, melting, sweet, rich, and slightly vinous. Yery good. 
Separates from the stone, which is small. Ripens the last of 
August. 



the peach. 407 

Early Alfred. 

This was also raised by Mr. Eivers, from seed of Hunt's 
Tawney Nectarine, and is an excellent early peach, of vigorous 
growth and productive. Glands globose. Flowers large. 

Fruit medium, roundish, slightly depressed, one side some- 
times a little elevated, suture medium, extending a little be- 
yond the apex, which is very small. Skin white, nearly 
covered with light red, and deep rich red where exposed to 
the sun. Flesh white, slightly tinged with red at the stone, 
juicy, melting, sweet, slightly vinous, and rich. Very good. 
Separates freely at the stone. Ripens the middle or last of 
August. 

Early Newington Freestone. 

Newln^on Peach. Smith's Early Newington. 

Early Newington. Smith's Newington. 

This is a large and exceedingly high-flavored early Peach ; 
indeed we consider it without a superior at its season. It is 
quite distinct from the other Newingtons, which are clings, 
and rather late, while this is early and generally parts from 
the stone, though it frequently happens that some of the fruit 
on the same tree adheres partially or wholly to the stone ; 
and this peculiarity (common, so far as we know, to but one 
other kind) is one of its constant characteristics. The tree 
is only a moderate bearer. Leaves with globose glands. 
Flowers small. 

Fruit rather large, round, with a distinct suture, and one- 
half the fruit always the larger. Skin pale yellowish white, 
dotted and streaked with red, the cheek a rich red. Flesh 
white, but red at the stone, to which many particles adhere. 
If not fully ripe it has the habit of a cling. Flesh juicy, 
melting, with a rich vinous flavor. Ripens directly after the 
Early York, about the 24th of August. 

Early Rivers. 

Raised by Thomas Rivers, England, and is a few days 
earlier than the Albert or Alfred, and quite eqiial to them in 
flavor. The tree is thrifty, healthy, and productive. Glands 
reniform. Flowers large. 

Fruit medium, roundish inclining to oblong, slightly com- 
pressed, suture slight, ending at the apex, which is a little 
sunk, and has a very small nipple. Skin creamy white, 
shaded with light red in the sun, cavity deep. Flesh white 
to the stone, juicy, melting, sweet, rich, refreshing, slightly 
vinous flavor. Very good. Separates freely from the stone. 
Ripens the middle of August. 



408 the peach. 

Early Tillotson. 

The Early Tillotson was first introduced to notice by J. J. 
Thomas, of Macedon, Wayne Co. It is considered a native 
of that part of the State. 

This has not succeeded well here, and most cultivators at 
the North have discontinued it. It mildews badly, grows 
slowly, and is not productive. At the South it is one of the 
very best early peaches, and in many localities it has proved 
fine. Leaves deeply serrated, without glands. Flowers 
small. 

Fruit of medium size, round. Skin nearly covered with 
red, the ground color, pale yellowish white, being thickly 
dotted with red, and the exposed cheek being a dark red. 
Flesh whitish, but red at the stone, to which, though, a free- 
stone, it partially adheres, melting, juicy, with a rich, highly 
excellent flavor. It ripens the middle of August. 

Early York. 
Early Purple, Pourpree Hative. Serrate Early York. 

The Early York has long been the most popular of early 
Peaches in this country. It is at least a week earlier than 
the (true) Royal George, more melting and juicy, though not 
quite so rich, and deserves a place in every garden. In un- 
favorable soil, the ends of the branches are a little liable to 
mildew ; but the tree is very hardy and productive. There 
are one or two newer seedlings raised from this, and bearing 
the same name, in New Jersey, which are rather more thrifty 
for the orchard, but do not possess the high flavor of the old 
kind. They are easily known from it by the absence of 
glands in the leaves and by the large flowers of the true sort. 
It is quite distinct from the Red Rareripe, which is large, 
broader, deeply marked with a suture, later in ripening, and 
richer flavored. Leaves serrated, without glands. Flowers 
large. 

Fruit of medium size, roundish, inclining a little to ovate, 
with a slight suture only. Skin very thin, pale red, thickly 
dotted over a pale ground in the shade, but quite dark red 
in the sun. Flesh greenish white, remarkably tender and 
melting, full of rich, sprightly juice. Ripens about the 18th 
of August. 

Foster. 

Originated with J. T. Foster, of Medford, Mass. Tree 
said to be hardy, vigorous, and productive, the fruit large, 
handsome, and brings a high price in market. 



THE PEACH. 409 

Fruit slightly flattened, with a slight suture, stem moder- 
ately depressed. Flesh yellow, very rich and juicy, with a 
pleasant subacid flavor. Freestone of medium size. Color 
of the fruit a deep orange red, becoming very dark red on the 
exposed side. Ripe from the middle to the last of Septem- 
ber. (Jour, of Hort.) 

Fruitland. 
Fruitland Seedling. 

A new variety, originated at Augusta, Ga. 

Fruit large, obovate to a point, greenish white, with a pale 
mottled red cheek. Flesh greenish white, very juicy, vinous, 
a little red at the stone. Freestone. Early September. (P. 
J. Berckman's Cat.) 

George the Fourth. 

This is certainly the most popular Peach for garden cul- 
ture in the United States. It is large, bears regular and 
moderate crops, is of the highest flavor, and the tree is un- 
usually hardy and vigorous, succeeding well in all parts of 
the country. No garden should be without it. The original 
tree stood in the garden of Mr. Gill, Broad street, New 
York. Leaves large, with globose glands, often obscure. 
Flowers small. 

Fruit large, round, deeply divided by a broad suture, and 
one half a little larger than the other. Skin pale yellowish 
white, finely dotted with bright red, and deepening into a 
rich dark-red cheek on one side. Flesh pale, marked with 
red at the stone (which is small), melting, very juicy, with a 
remarkably rich, luscious flavor. Ripens the last of August. 
Freestone. 

Grosse Mignonne. 

Eoyal Kensin^on. Neil's Early Purple. 

Grimwood's Royal George. Johnson's Early Purple. 

New Royal George. Mignonne. 

Large French Mignonne. Veloutee de Merlet. 

French Mignonne. Pourpree de Normandie. 

Swiss Mignonne, La Royale. 

Purple Avant. Pourpree Hative. 

Early Purple Avant. Ronald's Seedling Galande. 

Early May. Royal Sovereign. 

Early Vineyard. Superb Royal. 
Vineuse de Fromentin. 

The Grosse Mignonne is certainly the " world-renowned " 
of Peaches. It is everywhere esteemed as one of the most 



410 THE PEACH. 

delicious of varieties. Leaves with globose glands. Flowers 
large, • 

Fruit large, roundish, always somewhat depressed, and 
marked with a hollow suture at the top. Skin pale greenish 
yellow, mottled with red, and having a purplish red cheek. 
Flesh yellowish white, marked with red at the stone, melting, 
juicy, with a very rich, high, vinous flavor. Stone small, and 
very rough. Middle of August, before the Royal George. 
Freestone. 

Hale's Early. 
Early German. 

This very early and profitable market Peach was originated 
in Summit Co., O., by a German, and was first distributed 
under the name Early German. The tree is quite hardy and 
productive, maturing the earliest of any good sort. Leaves 
with globose glands. Flowers large. 

Fruit medium size, nearly round. Skin greenish, mostly 
covered and mottled with red when ripe. Flesh white, melt- 
ing, juicy, rich, sweet. Freestone. Last of July. 

Heath. 
Heath Clingstone. Fine Heath. White English. Red Heath. 

The most superb and most delicious of all late Clingstones. 
It seldom ripens in New England, but here, and to the south- 
ward, it is one of the most valuable kinds, of very large size, 
and the very finest flavor. 

Coxe informs us that this is a seedling produced in Mary- 
land from a stone brought by Mr. Daniel Heath fi-om the 
Mediterranean ; and it is frequently still propagated from the 
stone, without variation. The tree is vigorous, long-lived, 
and moderately productive ; with the sho7'tening-in mode of 
pruning, the fruit is always large and fine, otherwise often 
poor. This tree is well deserving of a place on the espalier 
rail, or wall, at the North. Leaves nearly smooth on the 
edges, with reniform glands. Flowers small. 

Fruit very large, oblong, narrowing to both ends, and ter- 
minating at the top with a large swollen point ; the suture 
distinct on one side. Skin downy, cream-colored white, with 
a faint blush or tinge of red in the sun, or a brownish cheek. 
Flesh greenish white, very tender and melting, exceedingly 
juicy, with the richest, highest, and most luscious flavor, sur- 
passed by no other variety. It adheres very closely to the 
stone. It ripens in October, and frequently keeps for a 
month after being gathered. 



THE PEACH. 411 

Honey. 

De Montigny. 

This is undoubtedly a variety that reproduces itself from 
seed with great exactness. The one grown mostly in this 
country was raised by Charles Downing, many years since, 
from seed brought from China and presented to him. 

Hogg describes a Honey as having originated at the " Jar- 
din des Plantes," and from Chinese seed. Glands reniform. 
Flowers large. 

Fruit small, oval, compressed, with a pretty deep suture 
along one side, and turning the point to the opposite side, 
giving it the appearance of a beak. Skin whitish yellow, 
washed and marbled with fine red in the sun. Flesh creamy 
white, fine, juicy, melting, with a peculiar honeyed, rich, de- 
licious sweet flavor. Freestone. Last of August. 

La Grange. 

The La Grange is a white freestone Peach, of very late ma- 
turity, large size, and fine flavor. It was originated from 
seed in the garden of Mr. John Hulse, Burlington, N. J. 

Its late period of maturity, its color, its productiveness, 
and size, have given it quite a reputation among the extensive 
growers of New Jersey, and it is undoubtedly a most valuable 
fruit, not only for the table, but for preserving at the most 
desirable period for this purpose, late in the season. Leaves 
with reniform glands. Flowers small. 

Fruit large, oblong, shaped somewhat like the Heath Cling. 
Skin greenish white, with occasionally some red on the sunny 
side. Flesh pale, juicy, melting, very rich, sweet, high-fla- 
vored, and delicious. Last of September and beginning of 
October. Freestone. 

Large Early York. 
Honest John. New York Rareripe. 

A valuable variety, so mubh like Haines' Early and Wal- 
ter's Early that it is difficult to decide whether they are not 
identical. Leaves with globose glands. Flowers small. 

Fruit above medium, roundish. Skin whitish, with mar- 
blings and dots of red, clear rich red cheek in the sun. 
Flesh almost white, fine-gi-ained, juicy, rich, mild, excellent. 
Freestone. Last of August. 

Large White Clingstone. 

New York White Clingstone. Williamson's New York. 

Selby's Cling. 

The Large White Clingstone is one of the most popular of 



412 THE PEACH. 

this class of Peaches. We think it superior to the Catherine 
and old Newington, and only surpassed in flavor by the Old- 
mix on Cling and the Heath Cling. 

This variety was raised by David Williamson, in New- 
York. The light color and excellent quality of this fruit ren- 
der it the greatest favorite for preserving in brandy or sugar. 
It bears regular and good crops. Leaves with globose glands. 
Flowers small. 

Fruit large, round, the suture slight, and the swollen point 
at the top small. Skin white (inclining to yellow only when 
over-ripe), dotted with red on the sunny side, or with a light- 
red check when fully exposed. Flesh whitish, tender, very 
melting, full of juice, which is very sweet, luscious, and high- 
flavored. Beginning and Middle of September. 

Late Admirable. 

La Boyale. Judd's Melting. 

Peche Royale. Motteux's, 

Teton de Venus. - Pourpree Tardive, ) incorrectly 

French Bourdine. Late Purple, ) of some. 

" The Late Admirable " is one of those delicious sorts that, 
originating a long time ago in France, have received the ap- 
proval of the best cultivators everywhere. It is hardy and 
productive in this climate. Leaves with globose glands. 
Flowers small. 

Fruit very large, roundish, inclining to oval, with a bold 
suture dividing the fruit pretty deeply all round, and a small, 
acute, swollen point at the top. Skin pale yellowish green, 
with a pale red cheek, marbled with darker red. Flesh green- 
ish white, but red at the stone, very juicy, melting, and of 
delicate, exquisite flavor. Middle of September. 

Late Red Rareripe. 
Prince's Red Rareripe, 

This American fruit is one of the finest of Peaches. Its 
large size, and its productiveness and vigor, unite to recom- 
mend it to universal favor. The rather grayish appearance 
of the fruit serves to distinguish it, at first sight, from all 
others. Leaves with globose glands. Flowers small. 

Fruit large and heavy, roundish oval. Suture depressed 
only at the top, where the swollen point is distinctly sunken. 
Skin downy, pale grayish yellow, thickly marbled and covered 
with reddish spots ; the cheek dull, deep red, distinctly mot- 
tled with fawn-colored specks. Flesh white, but deep red at 
the stone, very juicy, melting, and of rich, high flavor. First 
to the 10th of September. Freestone. 



t\ 



THE PEACH. 413 

Lemon Clingstone. 

Kennedy's Carolina. Long Yellow Pine -apple. 

Kennedy's Lemon Clingstone. Pine-apple CUngstone. 

Largest Lemon. Yellow Pine-apple. 
Allison. 

The Lemon Clingstone is one of the largest and most beau- 
tiful of all the yellow-fleshed clings. It is originally a native 
of South Carolina. There are now many seedlings reproduced 
from it. This is a very productive, hardy tree. Leaves long, 
with reniform glands. Flowers small. 

Fruit large, oblong, narrowed at the top, and having a large, 
projecting, swollen point, much like that of a lemon. Skin 
fine yellow, with a dark brownish-red cheek. Flesh firm, 
yellow, slightly red at the stone, adhering firmly, with a rich, 
sprightly, vinous, subacid flavor. Middle and last of Sep- 
tember. 

Lord Palmerston. 

This is another of Thomas Rivers' new sorts, grown, as 
he says, from seed of the Princess of Wales, and resembling 
in size its grandparent, the Monstrous Pavie of Pompone. 
Glands globose. Flowers large. 

Fruit very large. Skin whitish, with a pink cheek. Flesh 
firm, yet melting, juicy, and rich. Middle to end of Sep- 
tember. 

Morris's Red Rareripe. 

Morris Red. Red Rareripe. Large Red Rareripe. 

This very popular and well-known American Peach has 
been justly esteemed for its acknowledged good flavor, beau- 
ty, and productiveness. Leaves with small globose glands. 
Flowers small. 

Fruit large, roundish, a little depressed at the top, with a 
moderately well-marked suture. Skin fine pale greenish white, 
a little dotted, and with a lively, rich red cheek. Flesh pale 
greenish white, quite red at the stone, very melting and juicy, 
with a sweet and rich flavor. Last of August. Freestone. 

Morris's White Rareripe. 

Morris's White. White Melocoton. 

White Rareripe. , Cole's White Melocoton. 

Luscious "White Rareripe. Freestone Heath. 

Lady Ann Steward. Morris's White Freestone. 

Morris's White Rareripe, a native, is the most popular 
and well-known white Peach, and is everywhere cultivated 
in this country, either under this or some of the other names 
quoted above. It is a rich fruit in a warm climate, but is 



I 



414 THE PEAGH. 

not quite so higli flavored at the North or East. The tree 
is vigorous and healthy, and bears fair crops. In some sec- 
tions tender and variable in quality. Leaves with reniform 
glands. Flowers small. 

Fruit rather large, oval. Suture only of moderate depth, 
swollen point small. Skin rather downy, greenish white on 
all sides at first, but white with a creamy tint when fully 
ripe, and, when fully exposed, sometimes with a slightly pur- 
\Ae cheek. Flesh white to the stone, a little firm, melting, 
juicy, sweet, and rich. Middle of September. 

Mountain Rose. 

This new peach is said to have originated in Morris Co., 
New Jersey. Tree vigorous and very productive. It 
ripens at the same time as Large Early York, is more highly 
colored, but not quite as rich. Glands globose. Flowers 
small. 

Fruit large, roundish, slightly compressed. Suture distinct, 
extending a little beyond the apex. Skin whitish, nearly 
covered with light and dark rich red. Flesh white, slightly 
stained at the stone, juicy, sweet, slightly vinous. Separates 
freely from the stone. 

ISTOBLESSE. 
VangTiard. Mellish's Favorite. Lord Montague's Noblesse. 

An English Peach, esteemed wherever known as one of 
the largest and most valuable varieties. Leaves serrated, 
without glands. Flowers laige. 

Fruit large, roundish oblong, a little narrowed at the top, 
and terminated by an acute swollen point. Skin slightly 
downy, pale green throughout, maiked on the cheek with 
delicate red, clouded with darker red. Flesh pale greenish 
white to the stone, melting, very juicy. Last of August. 
Freestone. 

Oldmixon Clingstone. 
Oldmixon Cling. 

The Oldmixon Clingstone is certainly one of the highest 
flavored of all Peaches known in this country, where it is 
raised in perfection, and should have a place in every good 
garden. Indeed we consider this, the Large White Cling, 
and the Heath Cling, as being the sorts among the most de- 
sirable of this class of Peaches for small Collections. Leaves 
with globose glands. Flowers small. 

Fruit large, roundish oval. The suture distinct only at 



THE PEACH. 415 

the top, on one side of which the fruit is slightly enlarged. 
Skin yellowish white dotted with red, or with a red cheek, 
varying from pale to lively red. Flesh pale white, very 
melting and juicy, with an exceedingly rich, luscious, high 
flavor. First of September. 

Oldmixon Freestone. 
Oldmixon Clearstone. 

A large American Peach, of late maturity and rich flavor. 
It was, we believe, raised either from a stone of the Catherine 
Cling or the Oldmixon Cling, the latter having been brought 
to this country many years ago by Sir John Oldmixon. It 
bears good crops, and is a valuable variety for market or 
garden. Leaves with globose glands. Flowers small. 

Fruit large, roundish or slightly oval, one side swollen, 
and the suture visible only at the top. Cavity but slightly 
sunk at the stalk. Skin pale yellowish white, marbled with 
red, the cheek a deep red. Flesh white, but quite red at the 
stone, tender, with an excellent rich, sugary, and vinous 
flavor. Beginning of September. 

Old Newington. 

Newin^on. Large Newington. 

A celebrated English Clingstone, which has been in culti- 
vation more than two hundred years, and still is perhaps the 
best in the English climate. Although excellent, it is not so 
generally esteemed here as the Large White Cling and Old- 
mixon Clingstone. Leaves serrated, without glands. Flowers 
large. 

Fruit large, roundish, the suture slight. Skin pale yellow- 
ish white, with a fine red cheek, marked with streaks of 
darker red. Flesh pale yellowish white, deep red at the 
stone, to which it always adheres very firmly ; melting, juicy, 
and rich. Ripens about the 15th of September. 

President. 

One of the best of our Peaches, and a capital variety. 
Originated, several years ago, on Long Island. Leaves with 
globose glands. Flowers small. 

Fruit large, roundish oval, the suture shallow. Skin vei7>' 
downy, pale yellowish green, with a dull red cheek. Flesh 
white, but deep red at the stone, very juicy, melting, rich, 
and high-flavored. Stone very rough. Middle of Septem- 
ber. Freestone. 



416 the peach. 

President Church. 

Raised by the Rev. A. Church, President of Franklin Col- 
lege, Ga. Glands reniform. 

Fruit large, roundish, inclining to oval. Suture shallow, 
often a mere line, with a small point at the apex, which is 
rareh' depressed. Skin pale red in the shade, beautifully 
mottled and washed with dark red in the sun. Flesh white, 
pale red at the stone, very juicy, melting. Freestone. Ripo 
middle September. 

Prince of Wales. 

Raised by Thomas Rivers, England, from the seed of Pit- 
maston Orange Nectarine. Tree vigorous and productive. 
Glands reniform. Flowers small. 

Fruit medium, roundish, a little inclining to oval, one 
side often enlarged, suture distinct, extending a little beyond 
the apex. Skin whitish or creamy white, shaded and mottled 
with deep red in the sun. Flesh white, red at the stone, 
juicy, melting, sweet. Yery good. Separates freely from 
the stone. Ripens middle of September. 

Princess of Wales. 

Raised by Thomas Rivers, England, from seed of Pavie de 
Pompone peach. The tree is a thrifty, vigorous grower, and 
an abundant bearer. Glands globose. Flowers large. 

Fruit medium or above, roundish, narrowing a little to the 
apex, which has often a slight nipple, suture slight, extend- 
ing a little beyond the apex. Skin creamy white, shaded 
with dark red where exposed. Flesh whitish, red at the 
stone, juicy, melting, sweet, rich. Yery good. Separates 
from the stone. Ripens the last of September. 

* Red-Cheek Melocoton.* 

Malagatune, Yellow Malocoton. 

Malacatime. Yellow Malag-atune. 

Hogg's Melocoton. Red- Cheek Malocoton. 

The Melocoton (or Malagatune, as it is commonly called) 
is almost too well known to need description. Almost every 
orchard and garden in the country contains it, and hundreds 
of thousands of bushels of the fruit are raised and sent to 
market in this country every year. It is a beautiful and fine 
fruit in favorable seasons, though in unfavorable ones the 
acid frequently predominates somewhat in its flavor. It is 
an American seedling, and is constantly reproducing itself 

* Mdocoton is the Spanish for Peach. 



THE PEACH. 417 

under new forms, most of the varieties in this section having, 
directly or indirectly, been raised from it ; the finest and 
most popular at the present time being Crawford's Early and 
Late Melocotons, both greatly superior, in every respect, to 
the original Melocoton. 

Pettit's Imperial, Middleton's Imperial, Scott's Nonpareil, 
and Tice, are seedlings of this variety, but not sufficiently 
distinct and valuable to merit cultivation. Leaves with glo- 
bose glands. Flowers small. 

Fruit large, roundish oval, with a swollen point at the top. 
Skin yellow, \vith a deep red cheek. Flesh deep yellow, red 
at the stone, juicy, melting, with a good, rich, vinous flavor. 
First of September. Freestone. 

Reeves' Favorite. 

Raised by Samuel Reeves, Salem, N. J. A hardy, vigor- 
ous, and productive kind. Glands globose. Flowers small. 

Fruit large, roundish, inclining to oval, with a swollen 
point. Skin yellow, with a fine red cheek. Flesh deep yel- 
low, red at the stone, juicy, melting, with a good, vinous fla- 
vor. Freestone. Middle of September. 

Richmond. 

Raised by Dr. E. W. Sylvester, of Lyons, N. Y., who writes 
that the tree is vigorous and very productive, and ripens a 
few days later than Crawford's Early, is less acid, and a prom- 
ising market variety. Glands reniform. 

Fruit medium to large, roundish, slightly compressed. Su- 
ture slight, but distinct, ending at the apex, which is a little 
swollen. Skin fine yellow, shaded and mottled with dark 
rich red. Flesh yellow, a little red at the stone, juicy, melt- 
ing, sweet, vinous. Very good. Separates from the stone, 
which is of medium size. Ripe last of September. 

Royal George. 

Early Royal George. Red Magdalen, 

Millet's Mignonne, Madeleine Rouge a Petite Fleiir. 

Lockyer's Mignonne. French Chancellor, incorrectly, of some. 

Grijffin's Mignonne. Early Bourdine, " " 

Superb. Double Swalsh, " " 

Few of the early Peaches surpass in flavor and beauty the 
Royal George. It is one of the finest European varieties. 
It is a regular and moderate bearer. Leaves serrated, with- 
out glands. Flowers small. 

Fruit above the middle size, or rather large, globular, 
27 



418 THE PEACH. 

broad, and depressed, the suture deep and broad at tbe top, 
and extending round two-thirds of the fruit. Skin pale or 
white, thickly sprinkled with red dots, and the cheek of a 
broad, rich, deep red, slightly marbled. Flesh whitish, but 
very red at the stone, melting, juicy, very rich, and of the 
highest flavor. From the 20th to the last of August. Free- 
stone. 

Scott's Early Red. 

Scott's Early Red is a variety of a very excellent flavor, 
and a prolific bearer, which was received from New Jersey. 
Leaves with obscure globose glands. Flowers small. 

Fruit of medium size, roundish, a little depressed, the su- 
ture distinctly marked, but not deep. Skin pale greenish 
white, but much covered with red, which is mottled with 
fawn- colored dots. Flesh whitish, very juicy, with a rich 
and luscious flavor. Middle of August. Freestone. 

Smith's Newington. 
Early Newington. Smith's Early Newington. Early Newington. 

This is one of the best early Clingstone Peaches. The Early 
Newington of our gardens as generally known (see Early 
Newington Freestone), is earlier and a very much finer va- 
riety, with reniform glands ; being a partial Clingstone, but 
most frequently parting from the flesh, has quite supplanted 
it. Leaves serrated, without glands. Flowers large. 

Fruit middle-sized, rather oval, narrower at the top, and 
one half a little enlarged. Skin pale straw-color, with a 
lively red cheek streaked with purple. Flesh firm, pale yel- 
low, but light red at the stone, to which it adheres closely ; 
juicy, and of very good quality. Last of August. 

Smock Freestone. 
St. George. 

This was originated by Mr. Smock, of Middleton, N. J. 
Leaves with reniform glands. Tree hardy, vigorous, and very 
productive. 

Fruit large, oval, narrowed towards the stalk, and rather 
compressed on the sides. Skin light orange yellow, mottled 
with red, or often with a dark-red cheek when fully exposed. 
Flesh bright yellow, but red at the stone, moderately juicy 
and rich. Ripens last of September and first of October. 

Snow. 
The Snow Peach is a remarkably fair and beautiful fruit. 



THE PEACH. 419 

of American origin. The frnit and blossoms are white, and 
the foliage and wood of a light green. Leaves with reniform 
glands. Flowers small. 

Fruit large, globular. Suture faintly marked, except at 
the top. Skin thin, clear, beautiful, white on all sides. 
Flesh white to the stone, juicy and melting, with a sweet, 
rich, and sprightly flavor. Beginning of September. Free- 
stone. 

Stump the World. 

A native of New Jersey, large and showy, and profitable 
for market growing. Flowers small. Glands globose. 

Fruit very large, roundish, a little oblong. Skin creamy 
white, with a bright red cheek. Suture shallow, rather more 
than half round. Flesh white, juicy, and high-flavored. 
Last of September. Freestone. 

Sturtevant. 

Raised from seed by E. T. Sturtevant, Cleveland, 0., in 
1826. It is one of, if not the, best yellow-fleshed Peaches 
grown. 

Fruit medium or above, roundish, compressed. Broad 
shallow suture half round, followed by a dark line. Skin 
downy, rich yellow, mostly covered with dark rich red, very 
dark in the sun. Flesh yellow, red at the stone. Stone very 
small. Freestone. Last of August to first of September. 
(EUiott.) 

SuSQUEHAlfNA. 
Griffith Malacotune. Griffith. Griffith Mammoth. 

Originated with Mr. Griffith, on the banks of the Susque- 
hanna. Tree vigorous, moderately productive. A large, 
handsome fruit, and a favorite in that section. Flowers 
small. 

Fruit large, nearly globular. Suture half round. Skin 
rich yellow, with a beautiful red cheek, nearly covering the 
whole surface. Flesh yellow, sweet, juicy, with a rich vinous 
flavor. Ripens from the first to the middle of September. 
Freestone. 

Troth's Early Red. 

A New Jersey Peach, valued as an early sort, profitable 
for market. Glands globose. Flowers small. 

Fruit medium, roundish. Skin whitish, bright red in the 



420 THE PEACH. I 

sun. Flesh wliite, red at the stone, juicy, sweet. Freestone. 
Kipens early in August. 

Yan Zandt's Superb. 

Originated in the garden of R. B. Yan Zandt, Long Isl- 
and. Flowers small. 

Fruit medium size, oval. Skin nearly smooth, white, deli- 
cately marbled with red, giving it a waxen hue ; the beauty 
and smoothness of the skin approximate in appearance to 
that of a nectarine. Flesh melting and delicious ; separates 
from the stone. Ripens in August. 

Wabd's Late Free. 

A fine late American variety, vigorous and productive, 
valuable for market. Glands reniform. Flowers small. 

Fruit rather large, roundish, inclining to oval. Skin white, 
with a beautiful crimson cheek. Flesh white, slightly tinged 
with red at the stone, juicy, melting, rich, and excellent. 
Freestone. First of October. 

Washington. 

Washington Red Freestone. 

The Washington is a handsome and very delicious Peach, 
of American origin. It was named and first introduced to 
notice by Michael Floy, New York. The fruit ripens late ; 
the tree is vigorous, hardy, and productive, and it is alto- 
gether a valuable variety. Leaves with globose glands. 
Flowers small. 

Fruit large, broad, depressed, with a broad, deep suture 
extending nearly round it. Skin very thin, yellowish white, 
with a deep crimson cheek. Flesh pale yellowish white, very 
tender, juicy, and melting, with a sweet, rich, and luscious 
flavor. It often adheres slightly to the stone, which is quite 
small. Middle of September. Freestone. 

Yellow Alberge. 

Alberge Jaune. Gold-Fleshed. Red Alberge. 

Peche Jaune. YeUow Rareripe. Golden Mignonne. 

Purple Alberge. 

The Yellow Alberge is an old French variety, and one of 
the earliest of the yellow-fleshed Peaches. It is, no doubt, 
the original sort from which our Melocotons and Yellow 
Rareripes have sprung in this country. It has only a second- 
rate flavor, except in rich, warm soils, and is not ocraparable 



THE PEACH. 421 

to the Yellow E,arerii<e in size or quality. Leaves with 
globose glands. Flowers small. 

Fruit of medium size, roundish, with a well-marked furrow 
running half round. Skin yellow, with a deep j^urplish-red 
cheek. Flesh yellow, but deep red at the stone, soft, juicy, 
sweet, with a pleasant vinous flavor. Middle of August. 
Freestone. 

Yellow Kareripe. 

Large Yellow Rareripe. Marie Antoinette. 

Red and Yellow Rareripe. Cutter's Yellow. 

One of the finest very early yellow-fleshed Peaches. It is 
an American seedling, and well deserves the extensive culti- 
vation it receives both in the orchard and garden. Leaves 
with globose glands. Flowers small. 

Fruit large, roundish, the suture slightly depressed, ex- 
tending more than half round, the swollen point at the top 
small. Skin deep orange yellow, somewhat dotted with red, 
the cheek rich red, shaded off in streaks. Flesh deep yellow, 
but red at the stone, juicy, melting, with a rich and excellent 
vinous flavor. Ripens from the 25th to the 30th of August. 
Stone small. Freestone. 



CURIOUS OR ORNAMENTAL VARIETIES. 

Double-Blossomed. 

Double-Flowering Peach. Pecher a Fleurs Doubles, 

Rose-Flowering. Pecher a Fleurs Semi-Doubles. 

The Double-Blossomed Peach is, when in full bloom, one 
of the gayest and most beautiful of fruit-trees, and blooming 
with its lovely companion, the Double Flowering Cherry, 
finds a place in all our pleasure-grounds and ornamental 
plantations. Its flowers are of a lively rose color, nearly full 
double, and so thickly disposed on the branches as to be very 
striking and showy. They are produced at the usual season, 
or a few days later. This sort is rendered more dwarf for 
shrubberies by budding it upon the Mirabelle or the Cherry 
Plum stock. The leaves have reniform glands. 

The fruit, which is sparingly produced, is roundish oval, 
pale greenish yellow, faintly tinged with red. Freestone, 
and of indifferent flavor. 

The Crimson or Camellia-flowered, with large double- 
flowers of a rich crimson hue, especially attractive and showy, 
the Carnat I ox-flowered, with flowers striped like a carna- 
tion, and the Variegated-flowered, with flowers of diflfer- 



422 THE PEAR. 

ent hues on the same tree, are among the more recent intro- 
ductions, and, grouped with the older varieties, are very ,j 
effipctive. 



CHAPTER XXYII. 



THE PEAR. 

Pyrus comrrmnis, L. Bosacem, of botanists. 

Poirier^ of the French; Birnebaum, German; Peer, Dutch; Pero, 

Italian ; and Pera, Spanish. 

The Pear is undeniably the favorite fruit of modem timea 
and modern cultivators. Indeed, we believe the Pear of 
modern times, thanks to the science and skill of horticultur- 
ists, is quite a different morsel for the palate from the pear 
of two or three centuries ago. In its wild state it is one of 
the most austere of all fruits, and a choke-pear of our fields, 
really a great improvement on the wild type, seizes one's 
throat with such an unmerciful gripe as to leave behind it no 
soothing remembrances of nectar and ambrosia. 

So long ago as the earliest time of the Romans the pear 
was considerably cultivated. It was common in Sp-ia, Egypt, 
and Greece, and from the latter country was transplanted into 
Italy. " Theophrastus speaks of the productiveness of the 
old pear-trees, and Yirgil mentions some pears which he re- 
ceived from Cato. Pliny in his 15th book describes the va- 
rieties in cultivation in his time as exceedingly numerous; 
and mentions a number which were named after the countries 
from which they were received. Of all pears, he says, the 
Costumine is the most delicate and agreeable. The Falernian 
Pear was esteemed for its juice ; and the Tibernian, because it 
was preferred by the Emperor Tiberius. Tliere were * proud 
pears,' which were so called because they ripened early and 
would not keep, and 'winter pears,' pears for baking, as at 
the present day," None of these old Roman varieties have 
been handed down to us, and we might believe some of them 
approached the buttery lusciousness of our modern pears, did 
not Pliny pithily add, most unfortunately for their reputation, 
" all pears whatsoever are but a heavy meat, unless they are 
well boiled or baked." 

In fact, the really delicious qualities of this fruit were not 
developed until about the seventeenth century. And within 
tlie last sixty years the pear, subjected to constant produc 



THE PEAR. 423 

tion from seed by Yan Mons and his followers, and to hybri- 
dizing or crossing by Mr. Knight and other English cultiva- 
tors, api^ears at length to have reached almost the summit of 
perfection in beauty, duration, and flavor. Of. Professor Van 
Mons and his labors of a whole life, almost devoted to pears, 
we have already spoken in our first chapter. From among 
the 80,000 seedlings raised by himself, and the many thou- 
sands reared by other zealous cultivators abroad, especially 
in Belgium — the Eden of the pear-tree — there have been 
selected a large number of varieties of high excellence. In 
this country we are continually adding to the number, as, in 
our newer soil, the pear, following the natural laws of succes- 
sive reproduction, is constantly appearing in new seedling 
forms. The high flavor of the Seckel Pear, an American 
variety, as yet unsurpassed in this respect by any European 
sort, proves the natural congeniality of the climate of the 
Northern States to this fruit. 

The pear-tree is not a native of North America, but was 
introduced from the other continent. In Europe, Western 
Asia, and China it grows wild, in company with the apple, 
in hedges and woody wastes. In its wild state it is hardier 
and longer lived than the apple, making a taller and more 
pyramidal head, and becoming thick in its trunk. There are 
trees on record abroad of great size and age for fruit-trees. 
M. Bosc mentions several which are known to be near 400 
years old. There is a very extraordinary tree in Holme 
Lacy, Herefordshire, England — a perry pear — from which 
were made, more than once, 15 hogsheads of perry in a single 
year. In 1805 it covered more than half an acre of land, 
the branches bending down and taking root, and, in turn, 
producing others in the same way. Loudon, in his work on 
trees, says that it is still in fine health, though reduced in 
size. 

One of the most remarkable pear-trees in this country is 
growing in Illinois, about ten miles north of Yincennes. It 
is not believed to be more than forty years old, having been 
planted by Mrs. Ockletree, about 1805. The girth of its 
trunk one foot above the ground is twelve feet, and at nine 
feet from the ground, six and a half feet ; and its branches 
extend over an area ninety-four feet in diameter. In 1834 it 
yielded 184 bushels of pears; in 1840 it yielded 140 bushels. 
It is enormously productive always ; the fruit is pretty large, 
ripening in early autumn, and is of tolerable flavor. 

The tree came into bearing at the fifteenth year from its 
planting, but grafts from it produce in about four or five 
years. Like the Dix, it is almost thornless, and it is re- 
markable that no blight of any kind has ever afiected it. 



424 THE PEAR. 

The Stuyvesant Pear-Tree, which was destroyed in 1867, 
was originally planted by the old Governor of the Dutch 
colony of New York, more than two hundred years ago, on 
what was once his farm, but is now part of the city, quite 
thickly covered with houses. 

Along the St. Clair river, below Detroit, and on the banks 
of the Mississippi, near St. Louis, are found many large old 
pear-trees vying in health and vigor with those of recent 
planting. 

Uses. The great value of the Pear is as a dessert fruit. 
Next to this, it is highly esteemed for baking, stewing, pre- 
serving, and marmalades. In France and Belgium the fruit 
is very generally dried in ovens, or much in the same way as 
we do the apple, when it is quite an important article of 
food. 

Dessert pears should have a melting, soft texture, and a 
sugary, aromatic juice. Kitchen pears, for baking or stewing, 
should be large, with firm and crisp flesh, moderately juicy. 

The juice of the pear, fermented, is called Perry. This is 
made precisely in the same way as cider, and it is richer, 
and more esteemed by many persons. In the midland 
counties of England, and in various parts of France and Ger- 
many, what are called Perry Pears — very hardy productive 
sorts, having an austere juice — are largely cultivated for this 
purpose. In several places in our Eastern States, we under- 
stand, perry is now annually made in considerable quantities. 

The fruit should be gi'ound directly after being gathered, 
and requires rather more isinglass (say \\ oz. to a barrel) to 
fine it, on racking, than cider. In suitable soil the yield of 
perry to the acre is usually about one-third more than that of 
cider. 

The wood of the Pear-tree is heavy and fine-grained, and 
makes, when stained black, an excellent imitation of ebony. 
It is largely employed by turners for making joiners' tools. 
The leaves will dye yellow. 

Gathering and Keeping the Fruit. The pear is a peculiar 
fruit in one respect, which should always be kept in mind : 
viz., that most varieties are much finer in flavor if picked from 
the tree and ripened in the house than if allowed to become 
fully matured on the tree. There are a few exceptions to 
this rule, but they are very few. And, on the other hand, we 
know a great many varieties which are only second or third- 
rate when ripened on the tree, but possess the highest and 
richest flavor if gathered at the proper time and allowed to 
mature in the house. This proper season is easily known, 
first, by the ripening of a few full-grown but worm-eaten 



THE PEAR. 425 

specimens, which fall soonest from the tree ; and, secondly, 
by the change of color and the readiness of the stalk to part 
from its branch on gently raising the fruit. The fruit should 
then be gathered — or so much of the crop as appears suffi- 
ciently matured — and spread out on shelves in the fruit- 
room. 

So important is the ripening of pears in the house, that 
most amateurs of this fruit find it to their advantage to have 
a small room set apart and fitted up with shelves in tiers, 
to be used solely as Si fruit-room. 

In absence of any room specially devoted to the purpose, 
shallow drawers, say four inches deep, and from one and a 
half to two feet in diameter, should be procured, and into the 
bottom of each lay a soft woollen cloth, then a layer of pears, 
but so that they may not touch each other ; then over them 
lay another soft woollen cloth, and place the drawers in a 
cool dry room. In a period varying from three days to as 
many weeks, according to the variety, the fruit will be found 
to have ripened to a delicious richness, and to have taken on 
a high golden color, seldom or never obtained when allowed 
to ripen on the tree. Some persons use the common husks 
called " shorts," from the flouring-mills, to cover the pears in 
place of the woollen cloths, and with perhaps equally good re- 
sults, but it is not as neat or convenient a practice. 

Many sorts which, ripened in the sun and open air, are 
rather dry, when ripened within doors are most abundantly 
melting and juicy. They will also last for a considerably 
longer period if ripened in this way — maturing gradually, as 
wanted for use, and being thus beyond the risk of loss or in- 
jury by violent storms or high winds. 

Winter dessert pears should be allowed to hang on the tree 
as long as possible, until the nights become frosty. They 
should then be wrapped separately in paper, jjacked in kegs, 
barrels, or small boxes, and placed in a cool, dry room, free 
from frost. Some varieties, as the D'Aremberg, will ripen 
finely with no othfer care than placing them in barrels in the 
cellar, like apples. But most kinds of the finer winter dessert 
pears should be brought into a warm apartment for a couple 
of weeks before their usual season of maturity. They should 
be kept covered, to prevent shrivelling. Many sorts that are 
comparatively tough, if ripened in a cold apartment, become 
very melting, buttery, and j uicy when allowed to mature in a 
room kept at the temperature of 60 or 70 degrees. 

Propagation. The finer sorts of pears are continued or in- 
creased by grafting and budding, and the stocks on which to 
work are either seedlings or suckers. Sucker stocks have 



426 THE PEAR. 

usually such indifferent roots, tliej are so liable to produce 
suckers continually themselves, and are so much less healthy 
than seedlings, that they are now seldom used by good culti- 
vators ; though, if quite young and thrifty, they will often 
make good stocks. 

Seedlings, however, are by far the best stocks for the pear 
in all cases ; and seedlings from strong-growing, healthy pears, 
of common quality — such as grow about most farmers' gar- 
dens — are preferable for stocks to those raised from the best 
varieties, being more hardy and vigorous. 

As it is usually found more difficult to raise a good supply 
of seedling pear-stocks in this country than of any other fruit- 
tree, we will here remark that it is absolutely necessary, to 
insure success, that two points be observed. The first is, to 
clean and sow the seed as soon as may be after the fruit is 
well matured ; the second, to sow it only in deep rich soil. 
It should be previously trenched — if not naturally deep — at 
least twenty inches or two feet deep, and enriched with 
manure or compost mixed with ashes. This will give an 
abundant supply of nutriment to the young seedlings the first 
year, without which they become starved and parched, after a 
few inches' growth, by our hot and dry summer, when they 
frequently fall a prey to the aphis and other insects at the 
root and top. A mellow, rich soil, whose depth insures a 
supply of moisture, will give strong seedlings, which are 
always, at two years' gi'owth, fit to go into the nursery-rows 
for budding ; while a dry, thin soil will seldom produce good 
stocks, even in half a dozen years. 

The seeds should be sown precisely like those of the apple, 
in broad drills, and the treatment of the stocks, when planted 
in the rows for budding, is quite similar. Budding is almost 
universally preferred by us for propagating the pear, and this 
tree takes so readily that very few failures can happen to an ex- 
perienced hand. About the first of August, in this latitude, 
is the proper season for performing this operation. 

We may add here, that one-year-old pear seedlings are often 
winter-killed when the autumn has not been such as to ripen 
the wood thoroughly. A few branches of evergreens, or 
some slight covering laid along the rows will prevent this. 
Or they may be laid in by the heels in a sheltered place. 

The thorn makes very good stocks for the pear, except that 
if grafted above ground the tree is often apt to be broken off 
at the point of union by high winds. This is obviated by 
grafting a little below the surface. Grafting on the thorn is 
a very useful practice for strong clayey soils, as on such 
stocks the pear may be grown with success, when it would 



THE PEAR. 427 

not otherwise thrive. It also comes rather earlier into bear- 
ing. The mountain ash is th. night by some to be a valuable 
stock for light sandy soils, but care should be taken that the 
graft or bud be inserted low down near the crown of the 
stock, so that when transplanter! the whole of the stock can 
be covered with soil, otherwise the borer will soon destroy it. 
The pear is sometimes budded on the apple, but it is then 
usually very short-lived. 

For rendering the pear dwarf, the Quince stock is almost 
universally used, as the pear unites readily with it, becomes 
quite dwarf in habit, and bears very early. Some large-growing 
pears — as the Duchess of Angouleme — extremely liable 
to be blown off the tree, bear much better on the quince stock, 
and others are considerably improved in flavor by it. The 
dwarf pear, however, it must be confessed, rather belongs to 
the small garden of the amateur than to the orchardist, or 
him who desires to have regular large crops and long-lived 
trees. The dwarf tree is usually short-lived, seldom enduring 
more than fifteen or twenty years in bearing — but it is a 
pretty and economical way of growing a good many sorts, and 
getting fruit speedily, in a small garden.* 

The pear, not being very abundantly supplied with fibrous 
roots, should never be transplanted, of large size, from the 
nursery. Small thrifty plants, five or six feet high, are much 
to be preferred. 

Soil, Situation, and Culture. The best soil for this fruit- 
tree is a strong loam of moderate depth on a dry subsoil. 
The pear will, indeed, adapt itself to as great a variety of 
soils as any fruit-tree, but in unfavorable soils it is more 
liable to suffer from disease than any other. Soils that are 
wet during any considerable portion of the year, are entirely 
unfit for the pear-tree ; and soils that are over-rich and deep, 
like some of the Western alluvials, force the tree into such 
over-luxuriant growth that its wood does not ripen, and is 
liable to be killed by winter blight. Soils that are too light, 
on the other hand, may be improved by trenching if the sub- 
soil is heavier, ox by top-dressing with heavy muck and river 
mud if it is not. 

In a climate rather cold for the pear, or on a cold soil, it 

* Whether the Pear can be successfully cultivated on the Quince 
for market is yet a debatable question ; some growers, owing per- 
haps to soil and climate, having succeeded satisfactorily, while others 
have entirely failed. That dwarfs are a great acquisition to the gar- 
den where large standards are inadmissible is unquestioned. We 
believe the promise of some varieties on quince warrants the expecta- 
tion that they will be found profitable for general cultivation. 



428 THE TEAH. 

is advantageous to plant on a Southern slope ; but in the 
Middle States, in warm soils, we do not consider a decidedly- 
Southern exposure so good as other rather cooler ones. 

The pear succeeds so well as an open standard, and requires 
so little care for pruning — less, indeed, in the latter resi)ect 
than any other fruit-tree — that training is seldom thought of 
except for dwarfs, or in the gardens of the curious or skilful. 
The system of quenouille or distaff training, an interesting 
mode of rendering trees very productive in a small space, we 
have already fully described in p. 40, as well as root-pruning 
for the same purpose in p. 36. 

The manner of growing and training dwarfs in this country, 
on a large scale, for orchards, is, however, more as bushes or 
low-headed trees than as pyramids, quenouille, or espalier ; 
and while the same general principles are maintained, it is 
necessary to head back the shoot more severely ; and unless 
time can be given in the summer season to checking the 
growth, and forming a thick, round, open head by means of 
summer pinching, then, in order to maintain health and vigor 
in dwarfs, they must be annually shortened back from one- 
half to two-thirds of the preceding year's growth. The best 
time for this is immediately at the close of winter. 

In orchard culture the pear is usually planted about thirty 
feet distant each way ; in fruit-gardens, where the heads are 
somewhat kept in by pruning, twenty feet is considered suffi- 
cient by many. 

Pear-trees in a bearing state, where the growth is no 
longer luxuriant, should have, every autumn, a moderate top- 
dressing of manure, to keep them in good condition. This, 
as it promotes steady and regular growth, is far preferable 
to occasional heavy manuring. 

Diseases. As a drawback to the otherwise easy cultivation 
of this fine fruit, the pear-tree is, unfortunately, liable to a 
very serious disease called the pear-tree blight or fire hlight, 
appearing irregularly, and in most parts of the country ; 
sometimes in succeeding seasons, and again only after a lapse 
of several years ; attacking sometimes only the extremities of 
the limbs, and at other times destroying the whole tree ; 
producing occasionally little damage to a few branches, but too 
often also destroying, in a day or two, an entire large tree ; this 
disease has been, at diflferent times, the terror and despair of 
pear-growers. Some parts of the country have been nearly free 
from it, while others have suffered so much as almost to deter 
persons from extending the cultivation of this fine fruit. 
For nearly a hundred years its existence has been remarked in 
this country, and all notions of its character and origin have 



I 



THE PEAR. 429 

been so vague as to lead to little practical assistance in re- 
moving or remedying the evil. 

Careful observations for several years past, and repeated 
comparison of facts with accurate observers in various parts 
of the country, have led us to the following conclusions : 

Ist. That what is popularly called the pear blight, is, in 
fact, two distinct diseases. 

2d. That one of these is caused by an insect, and the other 
by sudden freezing and thawing of the sap in unfavorable au- 
tunms. The first we shall therefore call the insect blight, and 
the second the fQ'Ozen-saj:) blight. 

1. The Insect Blight. The symptoms of the insect blight 
are as follows : In the month of June or July, when the tree 
is in full luxuriance of growth, shoots at the extremities of 
the branches, and often extending down two seasons' growth, 
are observed suddenly to turn brown. In two or three days 
the leaves become quite black and dry, and the wood so shriv- 
elled and hard as to be cut with difficulty with a knife. If 
the branch is allowed to remain, the disease sometimes ex- 
tends a short distance farther down the stem, but usually not 
much farther than the point where the insect had made his 
lodgment. The insect which causes this blight was first dis- 
covered by the Hon. John Lowell, of Boston, in 1816, and 
was described by Professor Peck under the name of Scolytus 
pyri. It is very minute, being scarcely one-tenth of an inch 
long ; and it escapes from the branch almost as soon as, by the 
withering of the leaves, we are aware of its attack ; hence it 
is so rarely seen by careless observers. In the perfect state 
it is a very small beetle, deep bi-own, with legs of a paler 
color. Its thorax is short, convex, rough in front, and 
studded with erect bristles. The wing-covers are marked 
with rows of punctured points, between which are also rows 
of bristles, and they ap]3ear cut off very obliquely behind. 

This insect deposits its egg some time in July or August, 
either behind or below a bud. Whether the egg hatches at 
once, we are not aware, but the following spring the small 
grub or larva bores tlirough the sap-wood or tender albur- 
num, beginning at the root of the bud, and burrows toward 
the centre of the stem. Around this centre or pith it forms 
a circular passage, sometimes devouring it altogether. By 
thus perforating, sawing off, or girdling, internally, a con- 
siderable portion of the vessels which convey the ascending 
sap, at the very period when the rapid growth of the leaves 
calls for the largest supply of fluid from the roots, the growth 
and the vitality of the branch are checked, and finally extin- 
guished. The larva about this time completes both its trans- 



<t30 THE PEAR. 

fcrmiiiion and its passage out, and, in the beetle form, emerges 
with wings into the air, to seek out new positions for laying 
its eggs and continuing its species. The small passage where 
it makes its exit may now more easily be discovered, below 
or by the side of the bud, resembling a hole bored with a 
needle or pin. 

It is well to remark here that the attack of this blight in- 
sect is not confined to the Pear, but in some parts of the 
country we have observed it preying upon the Apple and the 
Quince in the same manner. In the latter tree, the shoots 
that were girdled were shorter, and at the extremities of the 
branches only ; not leading, therefore, to such serious conse- 
quences as in the Pear. 

The ravages of the insect blight, we are inclined to think, 
do not extend much below the point where the insect has 
deposited its eggs — a material point of difference from the 
frozen-sap blight, which often poisons the system of the 
whole tree if allowed to remain, or if originally very exten- 
sive. 

The remedy/ for the insect blight is very distinct. It is 
that originally suggested by Mr. Lowell, which we and many 
others have pursued with entire success, when the other form 
of the disease was not also present. The remedy consists, at 
the very first indications of the existence of the enemy, in cut- 
ting off and burning the diseased branch, a foot below the 
lowest mark of discoloration. The insect is usually to be 
found at the bottom of this blackened point, and it is very 
important that the branches be removed early, as the Scolytus 
is now about emerging from his burrow, and will speedily 
escape us, to multiply his mischief elsewhere. If there is 
much appearance of the insect blight, the tree should be ex- 
amined every noon, so long as there are any indications of dis- 
ease, and the amputated branches carried at once to the fire. 

2. The Frozen-sap Blight. We give this term to the 
most formidable phase of this disease that affects the pear- 
tree. Though it is by ordinary observers often confounded 
in its effects with the insect blight, yet it has strongly char- 
acteristic marks, and is far more fatal in its effects. 

The symptoms of the frozen-sap blight are the following : 
First. The appearance, at the season of winter or spring 
pruning, of a thick clammy sap, of a sticky nature, which 
exudes from the wounds made by the knife ; the ordinary 
cut showing a clean and smooth surface. 

Second. The apj^earance in the spring, on the bark of the 
trunk or branches, often a considerable distance from the ex- 
tremities, of black, shrivelled, dead patches of bark. 



THE PEAR. 431 

Third. In early summer months the disease fully manifests 
itself by the extremities shrivelling, turning black, and de- 
caying, as if suddenly killed. If these diseased parts are cut 
ofl:', the inner bark and heart-wood will be found dark and 
discolored some distance below where it is fresh and green 
outside. If the tree is slightly affected only, it may pass off 
with the loss of a few branches ; but if it has been seriously 
tainted, the disease, if not arrested, may, sooner or later, be 
carried through the whole system of the tree, which will 
gradually decline or entirely perish. 

To explain the nature of this disease we must first premise 
that, in every tree, there are two currents of sap carried on : 
1st, the upward current of sap, which rises through the outer 
wood (or alburnum), to be digested by the leaves ; 2d, the 
downward current, which descends through the inner bark 
(or liber), forming a deposit of new wood on its passage 
down.* 

Now let us suppose, anterior to a blight season, a very 
sudden and early winter succeeding a damp and warm au- 
tumn.f The summer having been dry, the growth of trees 
was completed early, but this excess of dampness in autumn 
forces the trees into a vigorous second growth, which con- 
tinues late. While the sap- vessels are still filled with their 
fluids, a sharp and sudden freezing takes place, or is, perhaps, 
repeated several times, followed, in the daytime, by bright 
sun. The descending current of sap becomes thick and clam- 
my, so as to descend with difficulty ; it chokes up the sap- 
vessels, freezes and thaws again, loses its vitality, and becomes 
dark and discolored, and in some cases so poisonous as to 
destroy the leaves of other plants when applied to them. 
Here, along the inner bark, it lodges, and remains in a thick, 
sticky state all winter. If it happens to flow down till it 
meets with any obstruction, and remains in any considerable 
quantity, it freezes again beneath the bark, ruptures and de- 
stroys the sap-vessels, and the bark and some of the wood 
beneath it shrivels and dies. 

In the ensuing spring the upward current of sap rises 
through its ordinary channel, — the outer wood or alburnum, — 
the leaves expand, and, for some time, nearly all the upward 
current being take up to form leaves and new shoots, the tree 

* Being distributed towards the centre of the stem by the medul- 
lary rays which communicate from the inner bark to the pith. 

f Which always happens previously to a summer when the blight is 
very prevalent, and will be remembered by all as having been espe- 
cially the case in the autunm of 1843, which preceded the extensive 
blight of the next season. 



432 THE PEAR. 

appears flourishing. Toward the beginning of summer, how- 
ever, the leaves commence sending the downward current of 
sap to increase the woody matter of the stem. This current, 
it will be remembeied, has to pass downward through the 
inner bark or lihe^; along which still remain portions of the 
poisoned sap, arrested in its course the previous autumn. 
This poison is diluted, and taken up by the new downward 
current, distributed toward the pith and along the new layers 
of alburnum, thus tainting all the neighboring parts. Should 
any of the adjacent sajD-vessels have been ruptured by frost, 
so that the poison thus becomes mixed with the still ascend- 
ing current of sap, the branch above it immediately turns 
black and dies, precisely as if poison were introduced under 
the bark. And very frequently it is accompanied with pre- 
cisely the odor of decaying frost-bitten vegetation.* 

The foregoing is the worst form of the disease, and it takes 
place when the poisoned sap, stagnated under the bark in spots, 
remains through the winter in a thick, semi-fluid state, so as 
to be capable of being taken up in the descending current of 
the next summer. When, on the other hand, it collects in 
sufficient quantity to freeze again, burst the sap-vessels, and 
afterwards dry out by the influence of the sun and wind, it 
leaves the patches of dead bark which we have already de- 
scribed. As part of the woody channels which convey the 
ascending sap probably remain entire and uninjured, the tree 
or branch will perhaps continue to grow the whole season and 
bear fruit, as if nothing had happened to it, drying down to 
the shrivelled spots of bark the next spring. The efiect in 
this case is precisely that of girdling only, and the branch or 
tree will die after a time, but not suddenly. 

From what we have said, it is easy to infer that it would 
not be difficult, on the occurrence of such an autumn, when 
sudden congelation takes place in unripened wood, to predict 
a blight season for the following summer. Such has several 

* We do not know that this form of blight is common in Europe, 
but the following extract from the celebrated work of Duhamel on 
fruit-trees, published in 1768, would seem to indicate something very 
similar a long time ago. 

'' The sap corrupted by putrid water, or the excess of manure, 
bursts the cellular membranes in some places, extends itself between 
the wood and the bark, which it separates, and carries its poisonous 
acrid influence to all the neighboring parts, like a gangrene. When it 
attacks the small branches they should be cut off ; if it appears in the 
large branches or body of the tree, all the cankered parts must be cut 
out down to the sound wood, and the wound covered with composition. 
If the evil be produced by manure or stagnant water (and it may be 
produced by other causes), the old earth must be removed from the 
roots and fresh soil put in its place, and means taken to draw off the 



THE PEAR. 433 

times been done, and its fulfilment may be looked for with 
certainty in all trees that had not previously ripened their 
wood.* 

So also it would and does naturally follow, that trees in a 
damp, rich soil are much more liable to the frozen-sap blight 
than those upon a drier soil. In a soil over-moist or too rich, 
the pear is always liable to make late second growths, and its 
wood will often be caught unripened by an early winter. For 
this reason this form of blight is vastly more extensive and 
destructive in the deep rich soils of the Western States than 
in the drier and poorer soils of the East. And this will 
always be the case in over-rich soils, unless the trees are 
checked in their luxuriance by root-pruning. 

Again, those varieties of the pear which have the habit of 
maturing their wood early, are very rarely affected with the 
frozen-sap blight. But late-growing sorts are always more or 
less liable to it, especially when the trees are young, and the 
excessive growth is not reduced by fruit-bearing. Every 
nurseryman knows that there are certain late-growing sorts 
which are always more liable to this blight in the nursery. 
Among these we have particularly noticed the Passe Colmar 
and the Forelle, though when these sorts become bearing 
trees they are not more liable than many others. The Seckel 

water from the roots. But if the disease has made much progress on 
the trunk, the tree is lost." — TraiU des Arhres Fruitiers^ vol. 11, p. 
100. 

* Since the above was written, we have had the pleasure of seeing 
,a highly interesting article by the Rev. H. W. Beecher, in Indiana, 
one of the most intelligent observers in the country. Mr. Beecher not 
only agrees in the main with us, but he fortifies our opinion with a 
number of additional facts of great value. We shall extract some of 
this testimony, which is vouched for by Mr. B.. and for the publica- 
tion of which the cultivators of pears owe him many thanks. 

"Mr. R. Ragan, of Putnam Co., Ind., has for more than twelve 
years suspected that this disease originated in the fall previous to the 
summer in which it declares itself. During the last winter Mr. Ragan 
predicted the blight, as will be remembered by some of his ac- 
quaintances in Wayne Co., and in his pear-orchards he marked the 
trees that would suffer, and pointed to the spot which would be the 
seat of the disease, and his prognostications were strictly verified. 
Out of his orchard of 200 pear-trees, during the previous blight of 
1832, only four escaped, and those had been transplanted, and had, 
therefore, made little or no growth. 

" Mr. White, a nurseryman near Mooresville, Ind. , in an orchard of 
over 150 trees, had not a single case of blight in the year 1844, though 
all around him its ravages were felt. What were the facte in this 
case ? His orchard is planted on a mould-like piece of ground, is high, 
of a sandy, gravelly soil ; earlier by a week than nursery soils in this 
coimtry ; and in the summer of 1843, his trees grew through the 
summer, ripened and shed their leaves early in the fall, and during 
the warm spell made no second growth." 



434 THE PEAR. 

pear is less subject to blight tban others, "whicli we attribute 
entirely to its habit of making short-jointed shoots, and ripen- 
ing its wood very early. 

To distinguish the blight of the frozen-sap from that caused 
by the attack of the Scolytus pyri is not difficult. The effects 
of the latter cease below the spot where the insect has jDer- 
forated and eaten its burrow in the branch. The former 
spreads gradually down the branch, which, when dissected, 
shows the marks of the poison in the discoloration of the inner 
bark and the pith, extending down some distance below the 
external marks of injury. If the poison becomes largely 
diffused in the tree, it will sometimes die outright in a day or 
two ; but if it is only slightly present, it will often entirely 
recover. The presence of black, dry, shrivelled spots of bark 
on the branches, or soft sappy spots, as well as the appearance 
of thick clammy sap in winter or spring pruning, are the in- 
fallible signs of the frozen-sap blight. 

The most successful remedies for this disastrous blight, it is 
very evident, are chiefly preventive ones. It is, of course, 
impossible for us to avoid the occasional occurrence of rainy, 
warm autumns, which have a tendency to urge the trees into 
late second growth. The principal means of escaping the 
danger really lies in always studiously avoiding a wet soil for 
the fruit-tree. Very level or hollow surfaces, where heavy- 
early autumnal rains are apt to lie and saturate the ground, 
should also be shunned. And any summer top-dressing or 
enriching calculated to stimulate the tree into late growth is 
pernicious. A rich, dry soil is, on the whole, the best, be- 
cause there the tree will make a good growth in time to 
ripen fully its wood, and will not be likely to make second 
growth. A rich, wet soil will, on the contrary, serve contin- 
ually to stimulate the tree to new gi-owth. It is in accord- 
ance with this that many persons have remarked, that those 
pear-trees growing in common meadow land were free from 
blight in seasons when those in the rich garden soils were 
continually suffering from it. 

The first point, then, should be to secure a rich, but dry, 
well-drained soil. Cold aspects and soils should be avoided, 
as likely to retard the growth and ripening of the wood. 

The second is to reject, in blighted districts, such varieties 
as have the habit of making wood late, and choosing rather 
those of early habit, which ripen the wood fully before 
autumn. 

Severe summer-pruning, should it be followed by an early 
winter, is likely to induce blight, and should therefore be 
avoided. Indeed, we think the pear should always be pruned 
in winter or early spring. 



THE PEAR. 435 

As a remedy for blight actually existing in a tree, we know 
of no other but that of freely cutting out the diseased branches 
at the earliest moment after it appears. The amputation 
should be continued as far down as the least sign of discolor- 
ation and consequent poisoning is perceptible, and it should 
not be neglected a single day after it manifests itself. A still 
better remedy, when we are led to suspect, during the winter, 
that it is likely to break out in the ensuing summer, is that 
of carefully looking over the trees before the buds swell, and 
cutting out all branches that show the discolored or soft sappy 
spots of bark that are the first symptoms of the disease. 

Finally, as a preventive, when it is evident, from the nature 
of the season and soil, that a late autumnal growth will take 
place, we recommend laying bare the roots of the trees for 
two or three weeks. Root-pruning will always check any 
tendency to over-luxuriance in particular sorts, or in young 
bearing trees, and is therefore a valuable assistance when the 
disease is feared. And the use of lime in strong soils, as a 
fertilizer, instead of manure, is worthy of extensive trial, be- 
cause lime has a tendency to throw all fruit-trees into the 
production of short jointed fruit-spurs, instead of the luxu- 
riant woody shoots induced by animal manure. 

In gardens where, from the natural dampness of the soil or 
locality, it is nearly impossible to escape blight, we recom- 
mend that mode of dwarfing the growth of the trees — conical 
standards, or quenouilles, described in the section on pruning. 
This mode can scarcely fail to secure a good crop in any soil 
or climate where the pear-tree will flourish. 

After the blight, the other diseases which ajffect the pear- 
tree are of little moment. They are chiefly the same as those 
to which the apple is liable, the same insects occasionally af- 
fecting both trees, and we therefore refer our readers to the 
section on the apple-tree. 

There is, however, a slug-worm, which occasionally does 
great damage on the leaves of the pear-tree, which it some- 
times entirely destroys. This slug is the Selandria cerasi of 
Harris. It appears on the upper side of the leaves of the 
pear-tree, from the middle of June to the middle of July. It 
is nearly half an inch long when fully grown, olive-colored, 
tapering from the head to the tail, not much unlike in shape 
a miniature tadpole. The best destructive for this insect is 
ashes, plaster, dry dust, or quicklime, sifted or sprinkled over 
the leaves, early in the morning.* 

* Many theories and speculative opinions have been promulgated 
during the past twenty or more years since these remarks on blight 
were written, but, so far as we can learn, nothing conclusive is yet 



436 THE PEAR. 



VAEIETIES. 

The varicities of pear have so multiplied within the last 
thirty years that they may almost be considered endless. Of 
the new varieties, Belgium has produced the greatest number 
of high quality ; England and France many of excellence ; 
and, lastly, quite a number of valuable sorts have originated 
in this country, to which some additions are made annually. 
The latter, as a matter of course, are found even more gene- 
rally adapted to our climate than any foreign sorts. But we 
believe the climate of the Middle States is so nearly like that 
of Belgium, that the pear is grown here as a standard to as 
great perfection as in any other country. 

More than one thousand kinds of pears, collected from all 
parts of the world, have been fruited here, but only a small 
proportion of these have been found of first-rate quality, and 
a very large number of them are of little or no value. The 
great difficulty seems to be, to decide which are the really 
valuable sorts, worth universal cultivation. We shall not, 
perhaps, arrive at this point, in this country, for several 
years ; not until all the most deserving sorts have had re- 
peated trials, and the difficulty is always increased by the fact 
of the difference of climate and soil, and the continuous in- 
crease of new varieties. A variety may prove of superior 
merit in one locality and quite indifferent in another, owing 
to the influence of soil and climate. This, however, is true 
only to a very limited extent, as the fact that most sorts o;' 
the first character receive nearly the same praise in Belgium, 
England, and all parts of this country, clearly proves. High 
flavor, handsome appearance, productiveness, and uniformly 
good flavor in all seasons — these are the criterions of the first 
class of pears.* 

Most of the finer varieties of pears have not the necessary 

known. There are many persons holding the views here expressed, 
while others support a theory of atmospheric fungoid blight with 
equally good reasoning. 

* The most successful cultivator of pears in this country, whuoo 
collection comprises hundreds of varieties, lately assured us that if he 
were asked to name all the sorts that he considered of unvarying an(? 
unquestionable excdlence in all respects, he could not count more than 
twenty ! It may, then, be asked, why do all cultivate so large a va- 
riety ? We answer, because the quality of many is yet not fully de- 
cided; again, there is a great difference in taste, as to the merits of 
a given sort ; there are also some sorts so productive, or handsome, 
&c. , that they are highly esteemed, though only second-rate. In a 
work like the present we are also obliged to describe many sorts of 
second quahty, in order to assist in identifying them, as they are al 
ready in general cultivation. 



THE PEAR. 437 

hardihood to enable them to resist, perfectly uninjured, the 
violent atmospheric changes of our climate, except under 
favorable circumstances; consequently the fruit is more or 
less variable in quality ; and this is more particularly true of 
some that come to us from abroad with promise of the highest 
excellence, and to pronounce an abiding judgment upon their 
merits requires many years' experience and careful observa- 
tion under difierent circumstances and in various localities. 
And it must be borne in mind, that although young trees give 
fruit of nearly or quite full size and beauty, yet perfection of 
flavor is only to be expected from trees of more mature age. 
The inference is not legitimate that a variety which exhibits 
great excellence in Belgium, or some of the districts of France, 
will exhibit generally in all localities in the United States 
the same excellence ; but the supposition is fair, and borne 
out by some experience, that those which possess excellence 
of a particular character in an eminent degree in Europe, will 
generally exhibit the same in particular localities in this 
country. We would instance such vigorous growers, with 
pretty solid flesh, as the following : — Belle Lucrative, Bos- 
tiezer. Duchess d'Angouleme, Beurre Hardy, &c. To pro- 
duce satisfactory results in the cultivation of pears, some of 
its wants must always be complied with, such as good depth 
of soil, sufficient drainage, and proper enrichment. 

In describing pears, we shall, as usual, designate the size 
by comparison, as follows : — Large, as the Beurre Diel or 
Bartlett ; medium, as the Doyenne or Yirgalieu ; small, as 
the Seckel. 

With regard to form, these are so numerous and compli- 
cated that it is difficult to determine upon any terms that can 
be always preserved ; but with a view to unity, and with a 
belief that they are the best now in use, we have adopted 
those established by the Massachusetts Horticultural Society. 
(See pages 438 and 439.) 

As with apples and other fruits, we continue the alphabet- 
ical system of arrangement, it being the most readily applicable 
for general use ; and, as with apples, have, in designating the 
quality of flesh, continued the terms adopted by the American 
Pomological Society, as " 6es^," " very good^'' and " good^ 
The latter term, although in many cases having reference 
only to the quality of the fruit as a dessert pear, may be often 
found attached to one of great value for cooking, or highly 
profitable for market. 



h 



438 



THE PEAR. 

SIMPLE FORMS. 





Globular. 



Ovate. 





Oblate. Oblong. 

COMPOUND FORMS. 





Globular, obtuBe pyrif orm. 



Globular, acute pyrifonn. 



THE PEAK. 439 

COMPOUND FOR'MiS—Cmtinued. 




Ovate, pjriform. 





Oblong pyrif orm. 




Oblong, ovate pyrif orm. 



Oblong, obovate pyriform. 



440 



THE PEAR. 



Abbott. 

Origin, Providence, R. I., on the farm of Mrs. Thomas 
Abbott. A vigorous grower, and the fruit, although not of 
first quality, is uniformly good and beautiful. Young wood 
reddish olive. 




Fruit of medium size, oblong obovate pyriform. Skin yel- 
lowish, considerably shaded with crimson, sprinkled with 
gray and crimson dots, and having a few russet patches. 
Stalk medium, inserted in a slight depression or small cavity 
surrounded by russet. Calyx o})en, with long segments, in a 
broad open basin. Flesh, white, granular, buttery, juicy, 
melting. Flavor sweet, pleasant, and perfumed. Ripens 
last of September. 

Alexander. 

Origin, town of Alexander, N. Y, Tree moderate growth, 
productive. Young wood light olive brown. 



THE PEAR. 



441 



Fruit medium, obovate obtuse pyriform, somewhat one- 
sided. Skin yellowish green, dotted, netted, and splashed 
with russet. Stalk slender, rather long, curved, inserted in a 
small cavity. Calyx small, closed. Basin medium, corrugated. 



t 

I 




Alexander. 



Flesh yellowish, a little coarse and gritty, very juicy, melt- 
ing, sugary, slightly aromatic, and rich. Very good. Ripe 
last of September and early October. 



Alexandre Lambre. 

One of Van Mons' seedlings. Tree vigorous, si3reading. 
Branches long, slender. Very productive. 

Fruit medium, oblate, inclining to obtuse pryiform. Skin 

pale yellow, often a shade of brownish red, partially netted 

and patched with russet and many russet dots. Stalk long, 

inclined, inserted in a small cavity, sometimes thinly russeted. 

19* 



442 THE PEAK. 

Calyx half closed. Basin medium, a little uneven. Flesh yel- 
lowish, sometimes tinged with pink, a little coarse at the core, 




Alexandre Lambre. 

juicy, melting, sweet, slightly musky. Very good. Decem- 
ber, January. 

Ananas d'Ete. 

Ananas (of Manning and of Leroy). Ananas Frangais. 
Du Bouchet. Sammer Pine-apple. 

Favori Musque. 

An old variety, from Holland, which here is one of our best 
late summer or early autumn pears. Tree very vigorous. 
Young shoots strong, of a rich reddish-yellowish brown, with 
prominent sharp-pointed buds, and oblong white specks. 

Fruit medium or rather large, pyriform, or occasionally ob- 
tuse at the stalk. Skin pale yellow, with a little brown on 
one side, and much covered with large, rough, brown russet 
dots. Stalk an inch and a quarter long, inserted sometimes in a 
blunt cavity, sometimes without depression, by the side of a 
lip. Calyx open, with short divisions. Basin shallow. Flesh 



THE PEAR. 



443 



fine-grained, buttery, and melting, with a sweet, perfumed, and 
high, llavor. Yery good. September and October. 




Ananas d']6te 



Augustus Dana. 

An American Pear, originated with Francis Dana, Bos- 
ton, Mass. The tree is a good but not strong or a handsome 
grower. Young shoots of a light reddish brown color. 

Fruit medium, or below, varying in form from acute pyri- 
form to obtuse pyriform. Skin pale yellow, sometimes 
brownish red in the sun, netted and patched with russet and 
russet dots. Stalk long, slender, inclined, curved, and set 
with slight depression, sometimes small cavity. Calyx open. 
Flesh whitish, a little coarse, juicy, melting, sweet, slightlv 
aromatic. Yery good. October. 



444 



THE PEAR. 




Augustus Dana. 



Baronne de Mello. 



Ad^le de St. Denis. 
Adele de St. Cerras. 



St. Cerran. 
Beurre Van Mens. 



A Belgian Pear, first described by Bivort, in the Album 
of Pomology. Tree bardy, vigorous grower, productive, and 
retains its foliage well and late. Young wood light olive 
brown with many specks. 

Eruit medium, kregular in form, generally roundish acute 
pyriform. Skin yellowish, nearly covered with brown russet, 
and thickly sprinkled with russet dots. Stalk long, curved, 
inclined, fleshy at base, and often with a lip. Calyx partial- 
ly closed. Basin shallow, uneven. Segments short, erect. 
Flesh whitish, a little coarse, juicy, melting, vinous subacid. 
Yery good. October. 



THE PEAR. 



445 




Baronne da Mello. 



Bartlett, or Williams' Bonchretien 



Bartlett, of all American gardens. 
Williams' Bonchretien. 
Clement Doyenne, 
Poire Guillaume, of the French. 



Barnett's William. 
Bonchretien Baniett. 
Delavault. 



This noble pear is, justly, one of the most popular of all 
the summer varieties. Its size, beauty, and excellence en- 
title it to this estimation, apart from the fact that it bears 
very early, regularly, and abundantly. It is an English 
variety, originated about 1770, in Berkshire, and was after- 
ward propagated by a London grower by the name of Wil- 
liams. When first introduced to this country its name was 
lost, and having been cultivated and disseminated by Enoch 
Bartlett Esq., of Dorchester, near Boston, it became so uni- 



446 



THE PEAR. 



r 



versally known as the Bartlett Pear, that it is impossible to 
dispossess it now. It suits our climate admirably, ripening 
better here than in England, and has the unusual property of 
maturing perfectly in the house, even if it is picked before it 




Bartlett, or Williams' Bronchretien. 

is full-grown. It has no competitor as a summer market 
fruit. The tree grows upright, with thrifty, yellowish brown 
shoots, and narrow, folded leaves. 

Fruit of large size, oblong, obtuse pyriform. Surface un- 
even. Skin very thin and smooth, clear yellow (with a soft 



THE PEAR. 



447 



blush on the sunny side in exposed specimens), rarely marked 
with faint russet. Stalk one to one and a half inches long, 
stout, inserted in a shallow cavity. Calyx open. Segments 
short, erect, set in a very shallow, obscurely plaited basin. 
Flesh white, and exceedingly fine-grained and buttery ; it is 
full of juice, sweet, with a higlily perfumed vinous flavor. 
(In damp or unfavorable soils it is sometimes slightly acid.) 
Ripens from last of August to middle and last of September. 



Belle Epine Dumas. 



Due de Bourdeaux. 
Epine du Rochoir. 
Epiae de Limoges. 
Epine Dumas. 
Beurre de Rochoir. 
Du Mas. 



Beurre Rochechourt. 
Beurre St. Louis. 
Colmar de Lot. 
Comte de Limoges. 
Emile de Rochois. 
Epine de RochechoTirt. 




Belle ipine Dumas. 



448 



THE PEAR. 



Of French origin. Tree vigorous, pyramidal form, good 
bearer. Young wood dull yellow brown, with sharp-pointed 
buds. 

Fruit medium to large, oblong, obtuse pyriform. Skin 
green, becoming greenish yellow when ripe, with sraall russet 
brown dots. Stalk long, set in a very small depression. 
Calyx large, open, in a shallow, regular basin. Flesh white, 
buttery, half melting, juicy, sweet, and of a peculiar flavor. 
Very good. November and December. 



Bergen. 




Bergen. 



A chance seedling found in a hedge on land formerly be- 
longing to Simon Bergen, of New Utrecht, Long Island. 



VHE PEAR. 



449 



Tree moderately vigorous, upright. Young wood reddish, an 
early and good bearer, but not profuse. 

Fruit large, elongated, obtuse pyriform, often with sides not 
symmetric, angular. Skin waxen, lemon yellow, finely shaded 
with crimson and fawn where exposed to the sun, and thickly 
sprinkled with brown and crimson dots. Stalk long, rather 
stout, curved, inserted in a moderate depression by a fleshy 
ring. Calyx small, open. Segments stift". Basin small, sur- 
rounded by a wavy border. Flesh whitish, veined with yel- 
low, a little coarse and gritty, buttery, juicy, melting, with a 
sweet aromatic flavor. Good to very good. Kipe last of 
September and beginning of October. 



Berriays. 
Poire de Berriays. 



I 




Berriays. 



460 



THE PEA 



». 



? 



This is a new French variety, obtained from seed in 1861, 
by M. Boisbunel. Tree moderately vigorous, productive. 
Young shoots reddish. 

Fruit medium, surface a little uneven, roundish, inclining 
to obtuse pyriform. Skin pale greenish yellow, sometimes a 
shade of brown in the sun, and thickly sprinkled with brown 
and green dots. Stalk long, set in a small cavity. Calyx 
closed. Basin quite deep, corrugated. Flesh white, half 
fine, juicy, melting, sweet, slightly perfumed. Good to very 
good. September. 



Beurre Auguste Benoist. 

Beurre Benoist. Benoist. Beurre Benoist Nouveau. 

Auguste Benoist. Doyenne Benoist. 




Beurre Augnste Benoist 

A chance seedling found at Brissac, France. Tree moder 
ately vigorous, spreading, very productive. Young wood 
reddish, with sharp spur-like buds. 

FiTiit medium roundish, sometimes roundish inclining to 
acute pyriform. Skin fine yellow, some nettings and patches 



THE PEAR. 451 

of russet and many russet dots. Stalk short and rather stout 
in a shallow cavity, sometimes joined to the fruit by a fleshy 
ring or lip. Calyx half open, basin shallow, uneven. Flesh 
whrte, fine, juicy, melting, sugary, slightly vinous, perfumed. 
Very good. Kipe end of September. 

BUERRfi BaCHELIER. 

Bachelier. Chevalier. 




Beiirr6 Bachelier. 

A French Pear, raised by Louis F. Bachelier. Tree vigor- 
ous, productive. Young wood rich dark brown. 

Fruit medium or above, roundish, obovate obtuse pyriform. 
Skin greenish yellow, with brown dots and patch of russet 
next the stalk. Stalk short, much inclined in a moderate 
depression by a lip. Sometimes small cavity. Calyx partial- 
ly closed, set in a shallow basin. Flesh yellowish, fine, but- 
tery, juicy, melting, with a sweet, slightly aromatic flavor. 
Very good. November and December. 



452 



THE PEAR. 



Beurre BerckmanS". 

Alexandre Berckmans. 

One of Major Esperen's seedlings, dedicated to M. Louis 
Berckmans, once a colaborer in pomology. Tree vigorous, 
upright, very productive. Young wood very stout, blunt at 
ends, yellowish olive. 




Beurr6 Berckmans. 

Fruit medium, obovate, obtuse pyriform. Skin pale yel- 
low, sometimes a shade of red in the sun, partially netted and 
patched with russet, especially around the stem and calyx, 
and many minute russet dots. Stalk of medium length and 
thickness, inclined, inserted in a small cavity. Calyx large, 
open ; basin broad, shallow, uneven. Flesh whitish yellow, 
juicy, melting, sugary, rich, slightly aromatic. Very good. 
October, November, 



Beurre Bosc. 



Beure d'Apremont. 
Bosc's Flaschenbirne. 



Calebasse Bosc. 
Cannelle. 



THE PEAR. 453 

The Beurre Bosc is a Pear to which we give our unqualified 
praise. It is large, handsome, a regular bearer, always per- 
fect, and of the highest flavor. It bears singly, and not in 
clusters, looking as if thinned on the tree, wlience it is always 




Beurr6 Bosc. 



of fine size. It was raised in 1807, by Van Mons, and named 
Callebasse Bosc, in honor of M. Bosc, a distinguished Belgian 
cultivator. Having also been received at the garden of the 
Horticultural Society of London under the name of Beurre 
Bosc, Mr. Thompson thought it best to retain this name, aa 



454 



THE PEAR. 



less likely to lead to a confusion with the Calebasse, a distinct 
fruit. The tree grows vigorously. Shoots long, brownish olive. 
Fruit large, pyriform, a little uneven, often tapering long 
and gradually into the stalk. Skin pretty smooth, dark yellow, 
a good deal covered with streaks and dots of cinnamon russet, 
and sometimes slightly touched with red on one side. Stalk 
one to two inches long, rather slender, curved, inclined, joined 
to the fruit without cavity. Calyx half open, short, set in a 
very shallow basin. Flesh white, melting, very buttery, with 
a rich, delicious, and slightly perfumed flavor. Best. Ripens 
gradually fi'om the last of September to the last of October. 




Beurre Clairgeaii. 



THE PEAR. 



455 



Beurre Clairgeau. 
Clairgeau. Clairgeau de Nantes. 

Raised by Pierre Clairgeau, of Nantes, France. Tree very 
vigorous, forming a beautiful pyramid. Young wood reddish 
brown, very productive. The size, early bearing, productive- 
ness, and beauty of this Pear render it a profitable market 
sort. 

Fruit large, pyriform, but with unequal sides. Skin warm 
yellow, inclining to fawn, shaded with orange and crimson, 
thickly covered with russet dots, and sometimes sprinkled 
with russet. Stalk short, stout, and fleshy, inserted by a 
lip at an inclination almost without depression ; when the lip 
is absent the cavity is uneven. Calyx open. Segments stiff, 
in a shallow furrowed basin. Flesh yellowish, buttery, juicy, 
somewhat granular, with a sugary, perfumed, vinous flavor. 
Good. October to January. 




Beurr6 d'Albret. 



456 



THE PEAR. 



Beurre d'Albret. 



Poire d'Albret. 
Dalbret. 



Beurre Delbret. 
Calebasse d' Albret. 



A French variety, one of Yan Mons' seedlings. Tree vigorous 
and productive. Young wood reddish. Fruit medium or 
above, elongated pyriform, narrowing to the stalk. Skin 
yellow, mostlj'- covered with thin cinnamon russet. Stalk 
short, thick, inclined fleshy at its insertion by a lip. Calyx 
small, open, or partially closed. Basin small and uneven. 
Flesh greenish white, fine, exceedingly juicy, buttery, melting, 
with a rich vinous flavor, highly perfumed. Yeiy good. 
October. 




Beurre d'Anjou. 



THE PEAR. 



467 



Beurr6 d'Anjou. 
Ne Plus Meuris of the French. 

A noble fruit, said to be of French origin, one of the best 
and most valuable late Pears eitlier for dessert or market. 
Tree vigorous. Young shoots yellowish brown, sufficiently 
productive. 

Fruit large, roundish obo vate, obtu se pyrif orm. Stem short, 
thick, and fleshy, inserted in a cavity, surrounded by russet. 
Calyx very small, open, stifl", in an exceedingly small basin, 
surrounded by russet. Skin greenish, sprinkled with russet, 
sometimes shaded with dull crimson, and sprinkled thickly 
with brown and crimson dots. Flesh whitish, not very fine, 
melting, juicy, with a brisk vinous flavor, pleasantly perfumed. 
Yery good to best. October, November. 

This is one of the most profitable varieties for orcharding, 
bearing abundantly and evenly, whether grown on quince or 
pear stocks. 




20 



Beirrie dc Bngcais. 



458 



THE PEAR. 



Beurre de Brignais. 
Des Nonnes, Poire des Nonnes, Nun's Pear. 



De Nonne. 



A valuable variety, the origin of which we cannot learn. 
Tree vigorous, hardy, upright, an early bearer, and productive. 
Young wood rich dark yellowish brown. 

Fruit medium, roundish oblate. Skin greenish, with nu- 
merous gray dots. Stalk long, curved, inserted in a narrow, 
uneven cavity. Calyx closed. Basin shallow, corrugated. 
Flesh white, juicy, melting, sweet, with a brisk, perfumed, 
high flavor. Yery good. Ripe middle and last of September. 
Core small, continues a long time ere it decays. 



Beurre Defais. 
Beurre Audusson d'Hiver. 



Beurre Defays. 




Betixre Defais. 



THE PEAR. 459 

Originated with Francis Defays, at Angers, France. Tree 
productive, and a strong, vigorous grower. Young shoots 
rich clear reddish brown, with a large pointed bud at end. 

Fruit rather large, roundish inclining, to obtuse pyriform. 
Skin pale yellow, slightly netted with russet, and a few russet 
dots. Stalk varying in length, set in a narrow cavity. Calyx 
small, partially open, basin abrupt, deep furrowed. Flesh 
whitish yellow, juicy, melting, sweet, slightly vinous. Very 
good. November and Februarv. 



Beurre de Koning. 

Buerre Koniiik. Beurre de Conick. Beun-e Conning. 

Auguste de Maraise. 




Beiirr6 de Koning. 



460 



THE PEAR. 



A Belgian Pear, one of Yan Mons' seedlings. Tree mod- 
erately vigorous, very productive. Young shoots slender, 
olive reddish yellow. 

Fruit medium, roundish, inclining to obtuse pyriform. 
Skin yellowish green, partially netted and patched with rus- 
set, especially around the stalk and calyx, and many rather 
large russet dots. Stalk long, curved, inclined, inserted in a 
slight depression, or small cavity, calyx open, basin rather ab- 
rupt, uneven. Flesh whitish, buttery, juicy, melting, sweet, 
slightly aromatic. Yery good. October. 




Beurr6 de Montgerou. 



THE PEAR. 



461 



Beurr^ de Montgeron. 



New Frederick of Wurfcemburg. 
Beurre de Montigeron. 



De Montgeron. 
King of Wiu'temburg. 



A variety obtained by M. Guyot, of Yilleneuve, in 1830. 
Tree vigorous, moderately productive. Young wood dull 
yellow brown. 

ITruit medium, broad pyriform. Skin yellow, shaded with 
fine rich red in the sun, and sprinkled with minute light 
brown dots. Stalk long, curved, inclined, insei-ted in a small 
cavity. Calyx open. Basin medium, furrowed. Flesh whit- 
ish yellow, juicy, melting, with a pleasant vinous flavor. 
G ood to very good. Last of August and September. 




BeurrS de Nantes. 



462 



THE PEAR. 



Beurre Nantais. 



BuERRE DE Nantes. 

Beurre Blanc de Nantes. 



Raised by Francois Maisonneuve, at Nantes, France. 
Tree very vigorous, upright, healthy, and comes early into 
bearing, very productive. Young wood olive. 

Fruit rather large, elongated, pyriform. Skin pale yellow, 
somewhat waxen, slight nettings of russet and many brown 
and green dots. Stalk medium length and thickness, a little 
inclined, inserted in a slight depression by a lip, sometimes 
small cavity. Calyx open; basin medium, uneven. Flesh 
white, juicy, melting, sweet, rather rich, pleasantly perfumed. 
Very good. October. 




Beurre Diel. 



THE PEAR. 



463 



Diel's Butterbime. 
Diel. 

Dorothee Royale. 
Grosse Dorothee. 
Sylvanghe vert d'hiver. 
Beurre Royale. 
Dorothee Royale. 
Gros Dillen. 



Beurre Diel. 

Dillen. 

Des Trois Tours. 

Mabille. 

Beurre d'Yelle. 

De Melon. 

Melon de Kops. 



Beurre de Gelle. 
Dillen d'Hiver. 
Dry Toren. 
Gracioli d'Hiver, 
Fourcroy 
Guillaume de Nassau. 



Beurre Magnifique. Beurre Vert, 
Beurre Incomparable. 



A chance seedling near Brussels, Belgium, dedicated by 
Van Mons, and named in honor of his friend Dr. Augustus 
Frederick Adrien Diel, a distinguished German pomologist. 
Its vigor, productiveness, and beauty have made it already a 
general favorite with our planters. It is in every respect a 
first-rate fruit in favorable situations, but on very young trees 
and in cold soils it is aj^t to be rather coarse and astringent. 
The tree has long, very stout, twisting branches, and is 
uncommonly vigorous. Young shoots reddish yellow grayish 
brown. 

Fruit large, varying from obovate to obtuse pyriform. 
Skin rather thick, lemon yellow, becoming orange yellow, 
marked with large brown dots, and marblings of russet. 
Stalk an inch to an inch and three-quarters long, stout, curved, 
set in a rather uneven cavity. Calyx nearly closed, and 
placed in a slightly furrowed basin. Flesh yellowish white, 
a little coarse-grained, especially at the core, but rich, sugary, 
half melting, and, in good specimens, buttery and delicious. 
Very good. In eating, in this country, from September to 
December, if picked and ripened in the house. 



464 



THE PEAR. 



Beurr^ Gens. 

A Belgian Pear. One of Yan Mons' seedlings. Tree 
vigorous and productive. Young wood yellowish brown. 

Fruit medium, roundish, inclining to obtuse pyriform. 
Skin pale greenish yellow, sometimes a shade of bright red 
in the sun, slight nettings of russet and many russet dots. 
Stalk short., inserted in a small cavity, calyx half open ; 
basin medium, smooth. Flesh white, fine, juicy, meltiug, 
sweet, rich, aromatic. Yery good. October. 




BeuiT6 Gens. 



THE PEAR. 



465 



Beurr6 Gifpard. 
Poire Giffard. Giffart. 

A chance seedling, originated with M. Giffard, Angers, 
France. Tree of moderate growth, spreading with slender 
reddish-colored shoots. 

Fruit medium in size, pyriform, tapering to the stem, which 
is rather long. Skin greenish yellow, marbled with red on 
the sunny side. Cal}^^ closed. Segments stiff, set in a very 
small basin. Flesh white, melting, juicy, with an excellent 
vinous flavor, delightfully perfumed. An early Pear of 
value, but requires to be gathered early, and does not con- 
tinue long. Yery good. Ripening middle of August. 




Beurrfi Giffard. 



29 



466 



THE PEAR. 



Beurre Gris d'Hiver Nouveau. 



Beurre Gris d'Hiver. 

de Lucon. 

Superieur 



Beurre de Fontenay. 

d'Hiver. 

de Lugon. 




Beun-e Gris d'Hiver Nouveau. 



Tree moderately vigorous, productive. Young wood dark 
yellowish-reddish brown. 

Fruit medium, roundish obtuse pyriform. Skin golden 
russet, with a fine sunny cheek, and sprinkled with dots. 
Stalk very stout, rather short, inclined, sometimes inserted in 
a large cavity, at others with a lip. Calyx very small and 
open. Segments small, slightly recurved. Basin shallow, 
uneven. Flesh somewhat granular, j uicy, buttery, melting. 
Flavor rich and sugary, with a very peculiar aroma. Very 
good. November, February. 



THE PEAR. 



407 



Beurre Hardy. 

A French variety raised by M. Jamins, France. Tree 
vigorous, productive. Young wood dark grayish olive brown. 




Beurre Hardy. 



Fruit large, obovate obtuse pyriform. Skin greenish, cov- 
ered with light russet, considerably shaded with brownish 
red, and sprinkled with brown dots. Stalk about an inch 
long, a little swollen at its insertion, at an inclination, in a 
small, rather uneven cavity. Calyx open. Segments long, 
recurved in a broad, shallow basin. Flesh yellowish, half 
fine, buttery, melting, juicy, sweet, slightly vinous, and 
highly perfumed. Very good. September and October. 



468 



THE PEAR. 



Beurre Leon le Clerc. 



A foreign variety of unknown origin 
riglit, productive. Young wood yellow brown 



Tree vigorous, up- 




Beiirr6 Leon le Clerc. 

Fruit medium or above, roundish oblong obtuse pyriform. 
Skin pale yellow, slightly netted and patched with russet, and 
many russet dots. Stalk rather long, curved. Cavity small. 
Calyx open. Segments broad and long. Basin abrupt, fur- 
rowed. Flesh whitish, fine, juicy, buttery, half melting, 
sweet, pleasant, aromatic. Yery good. October. 



THE PEAR. 4G0 



Beurr6 Mauxion. 

Of foreign origin. Tree moderately vigorous. Young wood 
smooth reddish. 




Beurre Mauxion. 

Fruit medium, rounaish, oblate. Skin yellow, nearly cov- 
ered with thin light russet. Stalk short, moderately stout, 
inserted in a shallow cavity, often thinly russeted. Calyx 
half open, stijff, set in a very shallow basin. Flesh fine, but- 
tery, melting, abounding in juice, sugary, with a spicy vinous 
flavor, pleasantly perfumed. Very good. Ripe in September. 



Beurre Millet of Angers. 

Origin, Angers, France. Tree moderately vigorous and 
very productive. Young wood yellowish brown. 

Fruit medium, roundish, inclining to 2)yriform. Skin 
greenish yellow, often brownish red in the sun, covered with 
russet and thickly sprinkled with minute russet dots. Stalk 
medium, stout, curved, inserted in a rather small cavity. 



470 THE PEAR. 

Calyx open, set in a deep irregular basin. Flesh whitish, 
somewhat buttery, juicy, melting, sweet, rich, slightly vinous 
flavor. Good to very good. November to January. 




Benrr6 Millet of Angers. 

Beurr^ Moire. 

Beurre Moiret. Moire. BeUe de Moire. 

A French Pear which originated at Angers, of vigorous 
and productive habit. Young wood reddish yellow olive 
brown. 

Fruit large, roundish obtuse pyriform. Skin gi-eenish yel- 
low, profusely sprinkled with yellow dots, sometimes a tinge 
of red in the sun. Stalk medium length, curved, inserted in 
a small cavity. Calyx open. Basin shallow. Flesh yellow- 
ish, a little granular, buttery, juicy, melting, with a fine rich 
pleasant flavor, perfumed. Good to very good. October. 



THE PEAR. 



471 




Beurre lloire. 



Beurre Sterkmans. 

Doyenne Strekmans, Belle Alliance. Calebasse Sterkmans, 
d'Esterkmans. Strekman, 

A seedling of M. Sterkman's, of Louvain, Belgium. Tree 
vigorous, with stout yellowish V)rowii shoots, productive. 

Fruit medium, oblate, remotely pyriform. Skin greenish- 
yellow, slight nettings and patches of russet, a shade of 
crimson in the sun, and many russet dots. Stalk about an 
inch long, inclined, inserted in a small, uneven cavity. Calyx 
open. Segments stiff, set in a broad, uneven basin, slightly 



472 



THE PEAR. 







Beun-6 Stcrkmans. 

riTSseted. Flesli yellowish white, fine, very melting, juicy, 
sngary, vinous, pleasantly perfumed. Good to very good. 
October and November. 



Beurre Superfin. • 

This really good Pear originated at Angers, France, in 
1837. The tree is inclined to be thorny, is very healthy, 
hardy, and moderately vigorous, not an early, but a good 
bearer when at full age. Young shoots slender, light yellow 
brown. 

Fruit medium, roundish pyriform. Skin yellow, slightly 
shaded with crimson on the sunny side, and partially covered 
with russet, and thickly sprinkled with minute dots. Stalk 
stout, rather long, inserted without depression by a fleshy 
enlargement. Calyx partially closed, in an abrupt, small basin. 



THE PEAR. 



473 




Beiarre Superfin. 

Flesh exceedingly juicy, buttery, melting, with a brisk 
vinous or subacid flavor. Very good to best. Ripe all of 
October. 



Bezi de Caen. 

This is a French pear of recent introduction, and promises 
to be valuable as a midwinter variety. Young wood dull 
yellow brown. 

Fruit medium, roundish pyriform, somewhat acute, skin 
greenish yellow, nearly covered with smooth brownish russet 
and a few dark russet dots. Stalk of medium length and 
thickness, set without depression. Calyx small, open. Basin 



474 



THE PEAR. 




Bezi de Caen. 



shallow, smooth. Flesh white, fine, melting, juicy, sweet, 
vinous. Very good December and January. 



Bloodgood. 

Early Beiirre. 

The Bloodgood is the highest flavored of all early Pears, and 
deserves a place even in the smallest garden. It was named 
from the circumstance of its having been brought into notice, 
about 1835, by the late James Bloodgood, nurseryman, Flush- 
ing, L. I. The sort was brought to that nursery as a new 
variety, without a name, however, by some person on Long 
Island, unknown to Mr. B., who was never able afterward to 
trace its history further. The tree is rather short-jointed, 
with deep reddish brown wood, grows moderately fast, and 



THE PEAR. 475 

bears early and regularly. The fruit, like that of all early 
pears, is better if ripened in the house. It surpasses every 
European variety of the same season, and together with the 
Dearborn's Seedling, another native sort, will supplant all 
inferior early pears. 




Bloodgood. 



Fruit of medium size, turbinate, inclining to obovate, 
thickening very abruptly into the stalk. Skin yello'w, sprin- 
kled with russet dots and network markinojs, givinsf it a rus- 
sety look on one side. Calyx strong, open, set almost without 
depression. Stalk obliquely inserted, without depression, 
short, dark brown, fleshy at its base. Flesh yellowish white, 
buttery, and melting, with a rich sugary, highly aromatic 
flavor. The thin skin has a musky aromatic perfume. Yery 
good. Core small. Ripe from the 5th of July to the lOtli 
of August. 



476 THE PEAR. 

Bonne Sophia. 

Bonne Saplier. 

Fruit medium, acute pyriform. Skin pale gi-eenisli yellow 
with a shade of crimsoiij a few patches and nettings of russet^. 




Bonne Sophia. 

and many small brown dots. Stalk long, inclined, fleshy at 
insertion. Calyx open. Flesh white, line, juicy, melting, 
sweet, slightly perfumed. Yery good. New and promising. 
October, 

Brandywine. 
Found on the farm of Eli Harvey, on the banks of the 



THE PEAR. 



477 



Brandywine, Delaware Co., Pa. Tree vigorous, upright, uni- 
formly productive. Young wood dull yellow brown. 

Fruit medium, varying in form from oblate depressed pyri- 
form to elongated pyriform. Skin dull yellowish green, con- 




BrandjTvine. 

siderably dotted and somewhat sprinkled with russet, having 
a warm cheek on the side of the sun. Stalk is fleshy at its 
junction with the fruit, and generally surrounded by folds or 
rings. Calyx open. Basin smootli and shallow. Flesh white, 
juicy, melting, sugary, and vinous, somewhat aromatic. Good 
to very good. Bipe last of August and first of September. 



Brialmont. 

A Belgian Pear, one of Yan Mons' seedlings, of recent intro- 
duction and good promise. Young wood olive brown. 



478 



THE PEAR. 



Fruit medium, ovate, greenish yellow, or pale yellow at 
maturity, with traces of russet and many green and brown 




dots. Stalk rather short, set in a small cavity. Calyx open, 
with long recurved segments. Flesh white, juicy, buttery, 
melting, pleasant. Very good. October. 



BUFFUM. 

Buff am. 

The Buifam is a native of Rhode Island, and was raised 
from seed of White Doyenne, by Bufium, of Newport. It 
is an orchard Pear of the first quality, as it is a very strong, 
upright grower, with reddish or reddish brown young shoots, 
bears large, regular crops, and is a very handsome and salable 
fruit. It is a little variable in quality, "^^e have frequently 
eaten them so fine as scarcely to be 4i§tiiiguishe4 frqm t^h? 



THE PEAR. 479 

Doyenne, and again when rather insipid. It may be con- 
sidered a beautiful and good, though not iirst-rate variety. 

Fruit of medium size, oblong obovate, a little smaller on 
one side. Skin fair, deep yellow (brownish green at first), 




finely suffused over half the fruit, with bright red, sprinkled 
with small brown dots, or a little russet. Stalk an inch 
long, inserted in a very slight cavity. Calyx with small seg- 
ments, and basin of moderate size. Flesh white, buttery, 
not so juicy as the Doyenne, but sweet, and of excellent 
flavor. The strong upright reddish brown shoots, and pecu- 
liar brownish green appearance of the pear before ripening, 
distinguish this fruit. Yery good. September. 



Caen de France. 
Doyenne de Bruxelles, erroneously, 
A foreign Pear promising great value. Tree a slow 



480 



THE PEAR. 



grower, late coming into bearing, but is productive and a 
fine late variety. 

Fruit medium, regular, obovate obtuse pyriform. Skin 
rough, yellow, overspread with cinnamon russet, and with 




Caen de Fiance. 

many russet dots. Stalk rather short and stout, a little in- 
clined, and set in a small cavity. Calyx closed, or partially 
open. Basin rather small, uneven. Flesh whitish, fine- 
grained, juicy, melting, vinous, slightly aromatic. Very 
good. December, February. 



Catherine Lambre. 

One of the new Belgian Pears that promises to sustain 
here its foreign reputation. It originated with Yan Mons, 
and was named and introduced by Bivort. The tree is very 
vigorous and hardy, and a good bearer, with long, strong, 
dark rich yellow brown shoots. 

Fruit medium, roundish pyriform. Skin smooth, gi^eenish 



THE PEAR. 481 

yellow, shaded in tlie sun with light brownish red, and 
dotted with bronze specks. Stalk long, curved, inserted in a 




Catherine Lambre. 



slight depression, or small cavity. Calyx closed. Basin 
small, corrugated. Flesh whitish, half fine, juicy, melting, 
sweet, slightly aromatic. Very good. October, November. 



Church. 

Clarke. 

This really good Pear originated on land belonging to the 
Trinity Church, at New Rochelle, N. Y. ; hence its name. 
The habit of the Church Pear is somewhat spreading in its 
growth, uniformly productive, and the fruit unvarying in its 
quality. Young wood dull yellow, or brown. 

Fruit rather below medium size, generally depressed, some- 
what angular. Stalk rather long, stout at its insertion, in a 
small cavity surrounded by russet. Calyx small and closed, 
31 



482 



THE PEAK. 



in a broad, rather shallow basin. Skin green, becoming yellow 
at maturity. Flesh white, very buttery, j uicy, melting, with 




Church. 



an exceedingly rich, sweet, and highly perfumed flavor. Very 
good. Core small. Kipens slowly, and continues in use all 
of September. 



Clapp's Favorite. 

This extremely fine and valuable Pear was raised from seed 
by the late Thaddeus Clapp, of Dorchester, Mass. The tree 
is an upright spreading, vigorous grower, forming an open, 
well-shaj^ed head, on which the fruit is evenly distributed and 
almost uniform in size. Very productive. Young shoots 
dark reddish brown. 

Fruit large, obovate ovate, slightly obtuse pyriform. Sur- 
face uneven. Skin thin, pale lemon yellow, marbled and 
faintly splashed with crimson and fawn when fully exposed to 
the sun, thickly sprinkled with brown dots, and sometimes 



THE PEAR. 



483 



patches and traces of russet. Stalk nearly an inch long, a 
little inclined, stout, and somewhat fleshy, inserted in a slight 
depression. Calyx partially closed. Segments 




Clapp's Favorite. 



Basin shallow, slightly corrugated. Flesh white, fine-gi'ained, 
juicy, buttery, n^elting, rich, sweet, vinous, a little perfumed. 
Yery good. Last of August or early September. 



Coit's Beurrk. 
Beurre Coit. 

Originated with Col. Coit, Collamer, near Cleveland, O. 
Tree a healthy, good grower, productive. Young wood brown- 
ish olive, with rough specks. 

Fruit medium, obtuse pvriform. Skin yellow, inclining to 



484 THE PEAR. 

russet, sometimes with a sunny clieek, thickly covered with 
dots, which become crimson on the exposed side. Stalk 
short, rather stout, set in a small cavity, sometimes inclined 




Coifs Beurre, 

by a lip. Calyx large, open. Flesh white, a little coarse, 
3 uicy, melting, sweet, rich, vinous. Yery good. September. 
October. 

Columbia. 
Columbian Virgalieu. Columbian Virgalouse. 

The original tree grows on the farm of Mr. Casser, in 
Westchester Co., N. Y. The tree grows upright. Young 
wood stout, upright, olive brown. 

Fruit large, regularly formed, obovate, obtuse, usually a 
little oblong, and always broadest in the middle. Skin 
smooth and fair pale green in autumn, but when ripe of a 



THE PEAR. 



485 



fine golden yellow, with occasionally a soft orange tinge on its 
cheek, and dotted with small gray dots. Stalk of a narrow 
depression. Calyx of medium size, partially open, set in a 




Columbia. 

very shallow basin. Flesh white, not very fine-grained, but 
melting, juicy, with a sweet aromatic flavor. Good. No- 
vember to January. Very apt to drop from the tree previous 
to ripening. 

COMTE DE FlANDRE. 
St. Jean Baptiste. St. Jean Baptiste d'Hiver. 

One of Yan Mons' seedlingrs. Tree vigorous, productive. 



Young wood reddish yellow brown. 



486 THE PEAR. 

Fruit large, elongated pyrifornij obtuse. Skin yellowish; 
considerably covered with russet. Stalk rather long, much 
inclined, and inserted by a lip in a small cavity. Calyx open, 




Comte de Flandre. 

set in a shallow, corrugated basin. Flesh whitish, melting, 
juicy, sweet, rich, slightly aromatic. Good to very good. 
October, November. 

Dallas. 

Eaised by Governor H. AV. Edwards, of New Haven, Conn. 
Tree upright, vigorous. Young wood reddish brown. A 
profitable pear to grow, as it produces abundantly and keeps 
long after gathering. 

Fruit rather large, roundish, obovate obtuse pyriform. 
Skin rough, deep yellow, nearly covered with cinnamon rus- 



THE PEAR. 487 

set, often with a shade of rich red in the sun. Stalk long, 
rather stout, inserted in a slight depression, sometimes in a 
small cavity, russeted. Calyx half closed ; basin somewhat 




abrupt, slightly corrugated. Flesh yellowish white, a little 
coarse at the core, juicy, half melting, sweet, aromatic. Very 
good. October, November. 

Dana's Hovey. 

Kaised by Francis Dana, of Roxbury, Mass. Tree vigor- 
ous, hardy, and productive. Young wood olive yellow 
brown, retains its foliage late in season. This is one of the 
highest-flavored Pears, next to the Seckel, that we have 
known. It lacks in size for a market variety, but as an 
amateur sort is one of the most desirable. 



488 THE PEAK. 




Dana'B Hovey. 

Fruit small, obovate obtuse pyriform, regular. Skin 
greenish yellow or pale yellow, considerably netted and 
patched with russet, and sprinkled with many brown dots. 
Stalk rather short, a little curved, set in a slight cavity, 
sometimes by a lip. Calyx open. Basin small, uneven, and 
slightly russeted. Flesh yellowish, juicy, melting, with a 
sugaiy, rich, aromatic flavor. Best. November to January. 



Dearborn's Seedling. 
Nones. Dearborn's Sanding. 

A very admirable early Pear, of first quality, raised in 
1818, by the Hon H. A. S. Dearborn, of Boston. It bears 
most abundant crops, and is one of the most desirable early 
varieties, succeeding the Bloodgood, and preceding the Bart- 
lett. Young shoots long, reddish brown. 

Fruit scarcely medium size, roundish pyriform, and very 
regularly formed. Skin very smooth, clear light yellow, 
with a few minute dots. Stalk slender, rather more than an 



THE PEAR. 489 

inch long, s-et with very little depression. Calyx with deli- 
cate spreading segments, set in a very shallow basin. Flesh 




Dearborn's Seedling. 



white, very juicy, and melting. Sweet and sprightly in flavor. 
Very good. Ripens about the middle of August. 



Desir^e Cornelis. 
Doctor Cornells. Cornells. 

Kaised by M. Bivort. Tree hardy, vigorous, very pro- 
ductive. Young wood, cinnamon russet brown. 

Fruit medium, obovate pyriform, slightly obtuse. Skin 
fair, pale yellow, almost waxen, with nettings of russet and 
irregular conspicuous brown dots. Stalk medium, curved, set 
in a slight cavity. Calyx partially closed. Basin small. 
Flesh very white, juicy, half melting, sugary. Yery good. 
Early September. 



490 



THE PEAR. 




Desiree Comelis, 



De Tongres. 
Poire Durandeau. Beurre Durandeau. 

This fine fruit was raised by M. Durandeau, of Tongres, 
France. Tree vigorous, with long slender branches, pyriform, 
bears young and abundantly. In some seasons it sheds its 
leaA^es early, when the fruit does not ripen completely. Young 
shoots olive yellow brown. 

Fruit large, roundish acute pyriform, slightly irregular. 
Skin pale yellow, covered with rich cinnamon russet, which 
becomes crimson on the sun-exposed side. Sprinkled with 
russet and brown dots. Stalk long, curved, inserted without 
depression, often by a lip. Calyx small, open, or partially 
closed. Segments short, erect. Basin medium, uneven. 
Flesh white, fine, melting, juicy, vinous, rich saccharine. 
Very good. October. 



THE PEAR. 



491 




De Tongres. 



Dix. 

Lewis, erroneously of the French. 

The Dix is, unquestionably, a fruit of the highest excellence, 
and deserves the attention of all planters. It is one of the 
hardiest of pear-trees, but the tree does not come into bearing 
until it has attained considerable size. Tlie young branches 
are dull olive-yellow brown, upright, and slender. The origi- 
nal tree stands in the garden of Madame Dix, Boston. It bore 
for the first time in 182G. 



492 



THE PEAR. 



-Fruit lar..e oblong, or long pyriform. Skin roughish, fine 
def; yellow at xnJkty, „.a%Ld with <J-t.nct r-se^^^^^^^^^^ 
«nd%t.rinkled with russet around the stalk. Calyx small lor 
^o krgTafruit. Basin narrow, and .carcoly at all Bunk. 




"Dix. 



stalk rather stont, short, thicker at ^^^^l^^jf^'^; 



THE PEAR. 493 



Doctor Nelis. 



A Belgian variety, originated in 1847, and named and 
dedicated to a physician. Tree moderately vigorous and pro- 
ductive. Young wood olive yellow bro^vn. 

Fruit medium, roundish pyriform, slightly obtuse. Skin 
greenish yellow, with a shade of red in the sun, somewhat 




Doctor Nelis. 

patched and netted with russet, and sprinkled with russet 
green dots. Stalk short, a little inclined, set in a small, 
russeted cavity. Calyx large, open. Flesh whitish, juicy, 
melting, sweet, pleasant, slightly vinous. Very good. Last 
of September. 

Doctor Reeder. 
Reader's Seedling. 

Raised from seed of the Winter Nelis by Dr. Henry 
Reeder, Yarick, Seneca Co., N. Y. Tree very hardy, healthy, 
vigorous, spreading, open form, an excellent bearer. Young, 
shoots warm olive brown. 



494 THE PEAR. 

Fruit small to medium, roundish obvate obtuse pyriform, 
compressed, often ai)parently slightly furrowed on one side. 
Skin yellow, netted and patched with russet nearly over the 
whole surface, and thickly sprinkled with the russet dots. 
Stalk long and slender, slightly curved, a little inclined, in a 




Doctor Reeder. 

small cavity. Calyx large and open. Segments large, lying 
flat on the fruit. Basin medium, nearly regular. Flesh fine, 
iuicy, melting, buttery, a little granular, very sugary, vinous, 
with a high musky perfume. Yery good to best. November. 

Doyen Dillen. 
Deacon Dillen. Doctor Dillen. 

One of "Van Mons' Pears. Tree vigorous, upright, pro- 
ductive. Young wood olive, yelloAv brown. 

Fruit rather large, oblong pyriform. Skin fine yellow, in- 
clining to russet, thickly sprinkled with russet specks. Stalk 
short, thick, inserted in a slight depression, sometimes by a 



THE PEAR. 



495 




Doj-en Dillen. 



lip. Calyx small, Lalf open. Basin of moderate depth. 
Flesh white, juicy, melting, buttery, sweet, and rich. Very 
good. October, November. 



Doyenne Boussock. 



Doyenne Boussouck Nouvelle. 
Beurre de Merode. 
Double Philippe. 
Bossocli. 



Beurre Boussock 

Albertine. 

Beurre de Westerloo. 

Beurre Magnifique. 



Doyenne de Merode. 
This Belgian Pear proves one of the most vigorous of trees, 



496 THE PEAR. 

and profitable as a market sort. Tree vigorous, upright, 
spreading. Young wood dull reddish brown. 

Fruit varying in form, obovate inclining to pyriform, or 
roundish obtuse obovate. Skin rough, deep yellow, netted 
and clouded with russet, with a warm cheek. Stalk rather 




Doyenn6 Boussock. 



short and stout, inserted in a round cavity. Calyx open. 
Basin shallow. Flesh buttery, juicy, melting, sweet, aromatic, 
and excellent. Yery good. September and October. 



Doyenne d'Alen90N. 

Doyenne d'Hiver d'Alencon. Doyenne Marbre. 

Doyenne Gris d'Hiver Nouveau. Doyenne d'Hiver Nouveau. 
St. Michael d'Hiver. 

A foreign Pear, of unknown origin. Tree moderately vigor- 
ous and productive. Young shoots dull olive brown. 

Fruit medium, roundish oval, inclining to obovate pyriform. 



THE PEAR. 497 

Skin rough, yellow, shaded with dull crimson or carmine, 
sprinkled, netted, and patched with russet brown dots. Stalk 
of moderate length, pretty large, inserted in a medium cavity. 




Doyenne d'Alenpon. 



Calyx open. Basin rather shallow, uneven. Flesh yellowish, 
somewhat gramdar, buttery, juicy, sugary, very rich, sprightly, 
and highly perfumed. Yery good. December to April. 



Doyenne d'Ete. 

Summer Doyenne. Jolliemont. 

Doyenne de Juillet. Roi Jolimont. 

St. Michael d' Ete. Jolimont. 
Jolivet. 

One of the Yan Mons' seedlings, obtained in 1823. Tree 
vigorous, upright, an early and abundant bearer. Young 
shoots reddish yellow brown. 
32 



498 THE PEAR. 

Fruit small, roundish, slightly pyriform. Skin smooth, 
fine yellow, often shaded with bright red, and covered with 
numerous gray or russet dots. Stalk rather long and thick, 
fleshy at its junction with the fruit, almost without depression, 




Doyenn6 d'Et6. 



Calyx small and open, in a very shallow, slightly corrugated 
basin. Flesh white, melting, juicy, with a sweet, pleasant 
flavor. Good to very good. Last of July. 



Doyenne Defais. 
Defays. Doyenne d'AJBfay. 

Originated at Angers, France. Tree moderately vigorous. 
Young wood dull olive brown, with many white specks. 

Fruit medium or below, roundish oblate. Skin pale yel- 
low, sometimes a slight shade of red in the sun, traces of 
russet and sprinkled with brown dots. Stalk short, a little 
curved, in a broad cavity. Calyx open. Basin abinipt, fur- 
rowed. Flesh white, juicy, melting, sweet, pleasant, slightly 
aromatic. Good to very good. October. 



THE PEAR. 



499 




Doyenn6 Defays. 



Doyenne du Comice. 

A French Pear, of comparatively recent intoduction, which 
originated at Angers, France, and which promises to be of 
much value. Tree moderately vigorous, upright. Young 
wood rich warm reddish-yellow brown. 

Fruit large, varying, roundish pyriform or broad obtuse 
pyriform. Skin greenish yellow, becoming fine yellow at 
maturity, often lightly shaded with crimson and fawn in the 
sun, slight nettings and patches of russet, and thickly sprin- 
kled with russet dots. Stalk short, stout, inclined, and set in 
a small cavity, often russeted. Calyx small, open or half 
closed. Basin large, deep, and uneven. Flesh white, fine, 
melting, a little buttery, juicy, sweet, rich, slightly aromatic. 
Very good or best. Core small. October, November. 



600 



THE PEAR. 



Doyenne du Cornice. 



Doyenne Gray. 



Gray Butter Pear. 

Gray Deans. 

Gray Doyenne. 

Bed Doyenne. 

St. Michel Dore. 

Doyenne Galeux. 

Doyenne Boussouck, of some. 



Doyenne Gris. 

Doyenne Rouge. 

Doyenne Roux. 

Doyenne d'Automne. 

Red Beurre, ) incorrectly 

Beurre Rouge, ) of some. 

Le Beurre. 



The Gray Doycnno strongly resembles the White Doyenne 
in flavor and general appearance, except that its skin is cov- 
ered all over with a fine, lively cinnamon russet. It is a 
beautiful Pear, usually keeps a little longer, and is considered 



THE PEAR. 



501 



by many rather the finer of the two. Shoots upright, grayish 
brown. 

Fruit of medium size, ovate obovate, but usually a little 
rounder than the White Doyenne. Skin wholly covered 
with smooth cinnamon russet (rarely a little ruddy next the 




Doyenn6 Gray. 

sun). Stalk half to three-fourths of an inch long, curved, 
set in a narrow, rather deep and abrupt cavity. Calyx small, 
closed, and placed in a smooth, shallow basin. Flesh white, 
fine-grained, very buttery, melting, rich, and delicious. Best. 
Middle of October, and will keep manv weeks. 



Due DE Brabant, 



Fondante des Chameuse. 
Miel d'Waterloo. 



Jamin. Waterloo. 

Beurre Chameuse. Belle Excellente. 
Beurre de Waterloo. 



A Belgian Pear. Tree hardy, vigorous, productive. 
Young wood olive-brown grayish. 



502 THE PEAR. 

Fruit large, oblong pyriform, sometimes acute, sometimes 
obtuse. Skin greenish, shaded with crimson on the sunny 
side, and thickly sprinkled with greenish dots. Stalk long, 
curved, and twisted, somewhat fleshy at its insertion, by a 




Due de Brabant. 



lip, and sometimes in a small cavity. Calyx large and open. 
Basin shallow and slightly uneven. Flesh whitish green, 
very juicy, buttery, melting, with a refreshing, vinous flavor. 
Yery good. October, November. 



DucHESSE d'Angouleme. 
Beurre Soule. 

A magnificent large dessert Pear, sopaetimes weighing a 
pound and a quarter, named in honor of the Puchess of An- 



THE PEAR. 503 



gouleme, and said to be a natural seedling, found in a forest 
hedge near Angers. When in perfection, it is a most deli- 
cious fruit of the highest quality. We are compelled to add 
however, that the quality of the fruit is a little uncertain on 



Duchesse d'Angoulfime. 



young standard trees. The tree is a strong grower the 
shoots upright, reddish-yellow brown. ' 

Fruit very large, roundish obtuse pyriform. with an uu- 



604 THE PEAR. 

even, somewhat knobby surface. Skin dull greenish yellow, 
a good deal streaked and spotted with russet. Stalk one to 
two inches long, very stout, bent, deeply planted in an irreg- 
ular cavity. Calyx set in a somewhat knobby basin. Flesh 
white, buttery, and very juicy, with a rich and very excel- 
lent flavor. Very good. October. 



DUCHESSE DE BeRRY d'EtE. 
Duchesse de Berry. Duchesse de Berry de Nantes. 

Originated at Nantes, France. Tree vigorous, upright, 
productive. Young wood reddish brown. 

Fruit small, roundish oblate, obscurely pyriform. Skin 
yellow, shaded with light red, nettings and patches of rus- 




Duchesse de Berry d'Et^. 



Bet. Stalk short, inserted in a small cavity. Calyx partially 
open, set in a broad shallow basin. Flesh juicy, melting, 
with a good, vinous flavor. Good to very gooil. Ripens last 



of August, 



THE PEAR. 



505 



DUCHESSE DE BOURDEAUX. 

Beurre Perraiolt. 

Originated with M. SecLer, near Angers, France, in 1850. 
Tree moderately vigorous, very productive. Young wood 
dull olive brown. 




Duchesse de Bourdeaux. 

Fruit medium, roundish, inclining to obtuse pyriform. 
Skin yellow, sometimes a little red in the sun, netted and 
traced with russet, and sprinkled with russet dots. Stalk 
rather long, stout, inserted in a small cavity. Calyx half 
open. Basin medium, uneven. Flesh white, half fine, mod- 
erately juicy, half melting, sweet, pleasant, perfumed. Good 
to very good. December to February. 



Duchesse d'Orleans. 
Beurre St. Nicholas. St. Nicholas. 

A French Pear, of which the precise location of origin is 



506 THE PEAR. 

unknown. Tree a good grower, npriglit, with long-jointed 
wood. Young slioots dull olive brown, slightly grayish. 

Fruit rather above medium, elongated pyriform, narrowing 
towards the stalk and basin. Skin yellowish green, some- 
times a sunny cheek, with brown dots. Stalk long, pretty 




Duchesae d' Orleans. 



large, inclined in a slight depression by a lip. Calyx nearly 
closed, set in a shallow uneven basin. Flesh juicy, melting, 
slightly aromatic, with a very good flavor. Yery good. Sep- 
tember, October. 



THE PEAR. 

Eastern Belle. 



507 



Raised by Henry McLauglilin, Bangor, Maine, who says 
the tree is hardy, vigorous, a regular bearer, and the fruit 
fair and of excellent quality. 

Fruit medium, obovate pyriform, somewhat obtuse. Skin 
pale yellow, often shaded with light red in the sun, a few 
nettings and patches of russet, and many russet dots. Stalk 




Eastern Belle. 

short, stout, inclined, sometimes fleshy at its insertion, and 
sometimes in a slight def)ression, much russeted. Calyx open ; 
basin medium, nearly regular, slight russet. Flesh whitish 
yellow, a little coarse at the core, juicy, half melting, very 
sweet, rich, slightly aromatic, and a peculiar, slight musky 
perfume. Yery good. September. 



508 



THE PEAR. 



Edmonds. 

Origin, town of Brighton, N. Y. A chance seedling on the 
f.u^ ffEliphalet Edmonds. Tree a strong grower, very pro- 
ductive, requires to be picked early. Young shoots yellowish- 
reddish brown, with large spots. 




Edmonds. 

Fruit rather large, roundisli oblate obtuse jyjjf?;;^^^^^^ 
face uneven, yellow, bronzed red m sun, and slight nettings 
oTru^^et and'russet'dots Stalk ^ong, inclinec^^^^^^^^^^^ 
at insertion. Cavity broad, uneven. Calyx open. ^ ^ 
ments short, erect. Basin abrupt, corrugated. 



Flesh fine- 



THE PEAR. 509 

grained, whitish, juicy, half melting, sweet, with a peculiar 
nut-like flavor. Very good. September. 

Ellis. 

Raised from seed of the Seckel, by Mrs. Sarah H. Ellis, 
of New Bedford, Mass., in 1843. The tree is a vigorous 




miM. 



grower, hardy, and prolific. Young shoots dull yellow brown, 
with long gray specks. 

Fruit large, oblong obovate obtuse pyriform. Surface some- 
what uneven, greenish yellow, partially patched and netted 
with russet, and sometimes a shade of crimson in the sun, 



510 



THE PEAR. 



many russet dots. Stalk rather long, curved, and set in a 
small cavity. Calyx open. Segments long, recitrved. Basin 
uneven. Flesh whitish, juicy, melting, sweet, slightly vinous, 
aromatic. Very good. September and October. 

There is another Pear under the name of Ellis, grown in 
Western New York, entirely distinct. 

Fruit medium, acute pyrifoim, gTcenish yellow shaded 
with crimson, red in sun, many small brown dots. Flesh 
white, juicy, melting, vinous, and often astringent, and dis- 
posed to rot at the core. Good. August and early Septem- 
ber. 




Emile d'Heyst. 



THE PEAR. 611 



Emile d'Heyst. 



This fruit was raised from seed by the late Major Esperen, 
and dedicated to tlie son of his friend L. E. Berckmans, of 
Georgia. It is of Belgian origin, and is one of the very best. 
The tree is hardy and productive, so much so as to require 
thinning to obtain full-sized fruit. It holds its foliage quite 
late in autumn, and holds its fruit well. Tree vigorous, 
spreading. Young wood olive color. 

Fruit large, oblong ovate pyriform, angular and irregular. 
Skin clear yellow, with brownish orange cheek in sun, netted 
and patched with russet, and thickly sprinkled with large rus- 
set dots. Stalk medium to long, inclined, curved. Cavity 
slight, often Avith a lip or fleshy rings at base of stem. Calyx 
small, closed. Segments short. Basin medium. Somewhat 
furrowed. Flesh yellowish white, fine-gi-ained, juicy, melt- 
ing, sweet, slightly vinous and aromatic, rich and excellent. 
Very good to best. November, December. 



Flemish Beauty. 

Belle de Flandres. Bergamotte de Flandre. 

Bosch Nouvelle. Beurre Foidard. 

Bosch. Petersilie Peer. 

Bosc Sire. Beurre de Bourgogne. 

Poire Davy. Beurre St. Amour. 

Imperatrice de France. Belle des Bois. 

Foudante du Bois. Beurre de Deftuige. 

Boschpeer. Beurre Deftinghem. 
Beurre Spence (erroneously). Beurre Davy. 

Brilliant. Poire de Persil. 

Brillante. Molle Bouche Nouvelle. 

An old Pear, supf)Osed of Belgian origin, although foreign 
authors conflict in regard thereto. The tree is very luxuriant, 
hardy, and bears early and abundantly ; the young shoots up- 
right, reddish olive brown. The fruit requires to be gathered 
sooner than most pears, even before it parts readily from the 
tree. If it is thenrii^ened in the house it is always fine, while, 
if allowed to mature on the tree, it usually becomes soft, 
flavorless, and decays soon. 

Fruit large, roundish obovate obtuse pyi'iform. Surface a 
little rough, the ground pale yellow, but mostly covered with 
marblings and patches of light russet, becoming reddish brown 
at maturity, on the sunny side. Stalk rather short, from an 
inch to an inch and a half long, and pretty deeply planted in 
a peculiarly narrow, round cavity. Calyx sliort, open, placed 
in a small round basin. Flesh yellowish white, not very fine- 



512 



THE PEAR. 



grained, but juicy, melting, very saccharine and ricli, with a 
slightly musky flavor. Very good. Last of September. 




FlemiBli Beanty. 



FONDANTE d'AuTOMNE. 



BeUe Lucrative. 
Seigneur d'Esperin. 
Bergamotte Fievee. 
Gresillier. 
Du Seigneur. 
Beuxre Lucrative. 
Seigneur. 



Arbre Superbe. 

Lucrate. 

Fondante de Maubege. 

Autumn Melting. 

Esperin's Herrenbime. 

Bergamotte Lucrative. 

Esperen. 



This Flemish Pear is, when grown in perfection, one of the 
very best ; but if the trees are overloaded, soil unsuited, or a 
dull, cloudy, rainy season, it is only second-rate. The tree is 



THE PEAR. 51? 

moderately vigorous, healthy, and productive. Young shoots 
vellowish brown. 

Fruit medium size, variable in form, from obovate obtuse 
pyriform to globular. Pale yellowish gi-een, slightly rus- 
seted. Stalk little more than an inch long, stout, often fleshy, 
obliquely inserted in a slight, irregular cavity. Calyx very 




Fondanto d'Automne. 

short, open, with few divisions, set in a basin of moderate 
depth. Flesh juicy, melting, sugary, rich, and delicious. 
Very good to best. Last of September. 

Foote's Seckel. 

Kaised by Asahel Foote, of Williamstown, Mass., from 
seed of the Seckel. A very proLJising new variety, ripening 
a week or two later than its parent, and a little more vinous. 
Tree healthy, vigorous, more spreading than Seckel. Young 
wood dark rich brown. 
33 



6U 



THE PEAR. 



Fruit small, oblate obtuse pyriform. Skin yellow, shaded 
with brownish crimson in the sun, nearly covered with rich 
crimson russet. Stalk short, fleshy. Cavity small. Calyx 




Foote's Reckel. 



open. Basin medium, rather deep. Flesh whitish, 



juicy, melting, sugary, slightly vinous, 
tember. 



Very good. 



fine, 
Sep- 



FULTON. 

This American Pear is a native of Maine, and is a seedling 
from the farm of Mrs. Fulton, of Topsham, in that State. It is 
very hardy, and bears every year abundantly. Tree moderately 
vigorous. Young shoots rather slender, and yellowish-reddish 
brown. 

Fruit below medium size, roundish, flattened. Skin at 
first entirely gray russet in color, but at maturity of a dark cin- 
namon russet. Stalk one to two inches long, slender, planted 
in a narrow cavity. Calyx with long segments sunk in an 
uneven hollow. Flesh half buttery, moderately juicy, with 
a sprightly, agreeable flavor. Yery good. October and No • 
vember. 



THE PEAR. 



515 




Fulton. 



General Taylor. 
Homowood. Keyports, 

We have no doubt «f this being a native American seed- 
ling. It was first introduced bj L. N. Rogei-s, of Baltimore, 
who found it in the town of Fi-anklin, Md. Afterwards it 
was said to have been brought from Germany by a man 
named Keyports, but we can find nothing resembling it in any 
foreign pomological work. Ti-ee vigorous, upright. Young 
wood reddish-brown grayish. 

Fruit medium, roundish oblate obtuse pyriform, yCllow, 
shaded in the sun with thin light rich crimson, partially netted 
and patched with russet, much russet near the calyx, and 
many russet dots. Stalk medium length and thickness, a 
little inclined in a small cavity. Calyx partially open. Basin 
lightly corrugated. Flesh whitish, a little coarse, juicy, melt- 
ing, sweet, slight musky perfume. Good to very good. 
October, November. 



616 



THE PEAR. 




General Taylor. 



General Totleben. 
General Todleben. 

Kaised by M. Fontaine, of Gheling.^ First fruited in 1855, 
and first described by M. Adolphe Papeleu, in 1858. Tree a 
vigorous grower, irregular, spreading, productive. Young 
Wood reddish-yellow brown. 

Fruit above medium or large, roundish obtuse pyriform, 
greenish yellow, patched and netted with russet, and many 
russet brown dots. Stalk long, rather stout, often curved. 
Cavity small. Calyx small, half closed, with short segments. 
Basin large, deep, uneven. Flesh whitish yellow, a little 
coarse, juicy, melting, sweet, and aromatic. Yery good. 
November, December. 



THE PEAR. 



517 



Greneral Totleben. 



Glou-morceau. 



Gloux Morceaux, 
Beurre d'Hardenpont. 
Hardenpont d'Hiver. 
Linden d'Automne. 
Beurre d'Aremberg. 
Gotdu Morceau. 
Kronprinz Ferdinand. 

von Oestreich. 

Beurre de Cambron. 



Trimble, 

Goulue Morceau de Chambron. 

Beurre de Kent. 

Glou Morceau de Cambron. 

Beurre d'Hardenpont de Cambron. 

Beurr6 Lombard. 

Beurre d'Ardenpont. 

Glout Morceau. 

Hardempont. 



THE PEAR. 



518 

Potts. 

An old Flemish Pear, originated with M. d'Ardempont 
canon of Tournay. The growth of the tree is distinct, having 
dark olive shoots, spreading m habit. 




Glou-morceau. 



Fruit rather large, varying in form, but usually obovate 
ovate obtuse pyriform, smooth, thin, pale greenish yellow 
marked with small green dots, and sometimes with thm 
^^ches o7Uni^h brown. Stalk rather slender and straight. 



THE PEAR. 



519 



an inch or more long, planted in a small, 



regular 



cavity. 



Calyx usually with open divisions, set in a moderately deep 
basin. Flesh white, fine-grained, and smooth in texture, 
buttery, very melting, with a rich sugary flavor, with no ad- 
mixture of acid. Sometimes astringent in heavy soils. 
Good to very good. December. 



Golden .Beuhre of Bilboa. 



Hooper's Bilboa, 
Driver ? 



Beurre Dorc cle Bilboa. 
Beurre Gris de BUboa. 



Beurre Gris de Portusral. 



The Golden Beurre of Bilboa was imported from Bilboa, 
Spain, about 1827, by Mr. Hooper, of Marblehead, Mass. 




Golden Beurrd of Bilboa. 



Its European name is unknown. The tree is healthy, hardy, 
and a vigorous grower, forming a beautiful upright, round 
head, and producing abundantly. Shoots stout, upright, 
light yellowish brown. 



520 



THE PEAR. 



Fruit medium, regular obovate pyriform, golden yellow 
evenly dotted with small brown dots, and a little marked 
wi^h russet, especially round the stalk. Sta k about an inch 
and a half long, rather slender, set in a sma 1 cavity Calyx 
smalt do ed, placed in a slight basin. Flesh white, very 
buttery and melting, and fine-gi-ained with a slight y vmous 
flator Very good! First to the middle of September. 




Groodale. 



GOODALE. 

Goodale's Seedling. 



Saco. 



Raised from seed of tlie McLaughlin, by Enoch Goodale, 
Saco, Me. Its size and period of ripening make it promise 



THE PEAR. 



521 



of high value as a market sort. The tree is very hardy, a 
vigorous, thrifty grower, upright in habit, and uniformly 
productive. Young wood very stout, olive. 

Fruit large, roundish oblong obtuse jiyriform, sometimes 
obtuse, sometimes acute, skin pale greenish yellow, sometimes 
a shade of red in the sun, slightly netted and patched with 
russet, and thickly sprinkled with small russet brown dots. 
Stalk rather short and set in an inclined cavity of consider- 
able depth, sometimes a projection one side. Calyx half 
closed. Basin rather deep and uneven. Flesh whitish, 
iuicy, melting, a little gritty at the core, sweet, slightly 
vinous, with a brisk, refreshing, musky perfume. Yery ffood. 
October. 




Hanners' 



522 



THE PEAR. 



Hanners'. 

Hannas. 

Originated in the garden of Mr. Hanners, Boston, Mass. 
Tree an upright good grower and bearer. Young shoots dull 
olive. 

Fruit large, oblong, very obtuse pyriform, skin pale green- 
ish yellow, slightly netted and patched with russet, and 
many green and russet dots. Stalk varying, sometimes long, 
curved, inserted in a broad cavity. Calyx open. Segments 
long, slender, recurved. Basin shallow, uneven, slightly 
russeted. Flesh whitish, juicy, melting, pleasant, sweet, a 
little perfumed. Very good. September. 




Helfcne Gregoire. 



THE PEAR. 



623 



Helene Gr^goire 

^ Eaised by M. Gregoire, of Jodoigne, Belgium. Tree 
vigoroiis and productive. Young wood dull reddish brown. 

Fruit medium, roundish obtuse pyriform, skin greenish 
yellow, shaded with red where exposed, a few nettings and 
patches of russet. Stalk rather long, curved, inserted in a 
slight depression. Calyx open or half closed, basin small, 
slightly corrugated, russeted. Flesh whitish, fine, juicy, 
melting, sweet, rich, slightly aromatic. Very good. October. 




624 



THE PEAR. 



Henkel. 

Cumberland of Belgium. 

One of Van Mons' seedlings. Growth vigorous, upright, 
productive. Young wood dull grayish brown. 

Fruit rather large, broad obtuse pyriform, skin pale yellow, 
sometimes slightly netted and patched with russet, and 
sprinkled with green and brown dots. Stalk long, inclined, 
rather stout, inserted in a small cavity. Calyx partially 
open. Segments short, stiff, sometimes reflexed. Basin 
rather large, slightly uneven, russeted. Flesh whitish, juicy, 
melting, with a rich, slightly vinous flavor. Yery good to 
best. September. 




Hosenschendc 



THE PEAR. 



525 



HOSENSCHENCK. 



Hosenshenck. 
Shenk's. 
Watermelon. 
Smokehouse. 



Queen of August. 
Moore's Pound. 
Eshleman. 
Moore's Pear. 



Butter Pear. 



This Pear originated on the farm of John Schenck, Manor 
Township, Pa. Tree vigorous, productive. Young wood 
grayish olive brown. 

Fruit of medium size, roundish oblate, inclining to obtuse 
pyriform. Skin light yellowish green, rarely with a blush. 
Stalk about an irich long, rather stout, inserted without much 
depression, somodmes by a lip. Calyx small, half open. 
Basin large, deep. Flesh rather coarse, tender, juicy, slightly 
vinous, melting, with a pleasant flavor. Good to very good. 
Ripens the last of August. 




Hovey. 



626 



THE PEAR. 



HOVEY. 

Doyenne Hovey. 

Raised by Andre Leroy, and dedicated to C. M. Hovey, of 
Boston, Mass. Tree a vigorous, upright grower. Young 
shoots clear yellow brown. 

Fruit medium or above, varying in form from oblong oval 
to obovate obtuse pyriform, yellow or gi-eenish yellow, slight- 
ly sprinkled, netted and patched with russet. Stalk mec^ium, 
moderately stout, insei-ted in a small cavity. Calyx half 
closed, with short, still segments. Basin shallow, lightly fur- 
rowed and slightly russeted. Flesh yellowish, buttery, juicy, 
melting, sweet, aromatic. Very good. October, November. 




THE PEAR. 527 



Howell. 



Raised by Thomas Howell, of New Haven, Conn. A vaU 
liable variety. Tree hardy, an upright and free grower. 
Young shoots reddish-yellow brown, an early and profuse 
bearer. Fruit generally fair, and esteemed for market. 

Fruit rather large, roundish obtuse pyriform, light waxen 
yellow, often with a finely shaded cheek, thickly sprinkled 
with minute russet dots, and some russet patches. Stalk 
medium, inserted without cavity, sometimes by a ring or lip, 
sometimes in a small cavity. Calyx open. Segments re- 
curved. Basin rather large and uneven. Flesh whitish, 
juicy, melting, brisk, vinous. Yery good. September, Oc- 
tober. 

Huntington. 

Origin, 'New Rochellc, and brought to our notice by S. P. 
Carpenter. It was found by Mr. Huntington, and now stands 




Huntington. 



on his grounds. Tree vigorous, forming a pyramid, an early 
and profuse bearer. Young shoots olive color. 

Fruit nearly medium in size, roundish oblate, rough yellow, 
often shaded with crimson, thickly covered with gray and 



528 



THE PEAR. 



crimson dots, and russet patches. Stalk medium or long, 
nearly straight. Cavity broad and uneven. Calyx open. 
Segments stiff. Basin broad and oi:)en. Flesh white, very 
juicy, melting, buttery, with a very sweet, vinous flavor, 
delicately perfumed. Very good. September. 



Huyshe's Prince Consort. 

Raised by Rev. John Huyshe, of Clythesdon, Devon, Eng- 
land, from seed of Beurre d'Aremberg, fertilized by Passe 




Huyshe's Prince Consort 

Colmar. This is one of a series of four new Pears, originated 
by Mr. Huyshe, all of Avhich are said to be of superior excel- 
lence. The tree is a vigorous grower, with short-jointed 
young shoots of a dark dull reddish brown, and indistinct 
white specks. 



THE PEAR. 



529 



Fruit medium, oblong obtuse pyriform. Skin greenish 
yellow, partially netted and patched with russet and many 
russet dots. Stalk rather long, curved, inclined, inserted in a 
slight depression or small cavity. Calyx open, basin medium, 
a little uneven. Flesh yellowish, a little coarse at the core, 
buttery, juicy, half melting, sugary, slightly vuious. Very 
good. No vember. 

Jones. 
Jones's Seedling. 

Origin, Kingsessing, near Philadelphia. This is one of the 
good Pears, and, were it a little larger, would be one of the 
most valuable. The tree is vigorous and upright in growth, 
and productive. Young shoots of a dull olive brown. 

Fruit rather small, roundish acute pyriform, broad at calyx, 




tapering to the stem, which meets it by a fleshy junction. 
Skin yellow, shaded with russet, bright cinnamon on the sunny 
side. Calyx open, in a broad, shallow, uneven basin. Flesh 
coarse, granular, buttery, sugary, juicy, melting, rich, slightly 
aromatic. Very good. October. 
34 



530 



THE PEAR. 



Josephine de Malines. 

Kaised by Major Esperen, of Malines, and proves one among 
the best of winter varieties. Tree moderately vigorous and 
productive. Young wood olive -yellow brown, very short- 
jointed. Buds round, projecting. 

Fruit medium, roundish oblate, slightly pyriform, pale 
greenish yellow, or pale yellow at maturity, netted and patched 




Josephine de Malines. 

with russet, especially around the stalk, and with many minute 
brown and russet dots. Stalk enlarged at both ends, curved, 
inserted in a slight depression, sometimes in a small cavity. 
Calyx open. Segments short, stiff, nearly erect. Basin large, 
deep. Flesh fine, pinkish white, juicy, melting, sweet, rich, 
with a delicate aroma. Very good. January, February. 



THE PEAR. 



531 



Julienne. 



Summer T. Michael. 



Gratz. 



A handsome summer Pear. It is a productive fruit, and 
comes into bearing very early. It is often of excellent flavor, 
and of the fiist quality ; but, unfortunately, it is variable in 
these respects, and some seasons it is comparatively tasteless 
and insipid. In the Southern States, and in rich, v/arm, and 
dry soils at the North, it is almost always fine. The tree is 
of thrifty, upright growth, with light yellowish-brown shoots. 




Julienne. 



Fruit of small size, but varying in different soils ; obovate, 
regularly formed, clear bright yellow on all sides. Stalk light 
brown, speckled with yellow, a little more than an inch long, 
pretty stout, inserted in a very shallow depression. Calyx 
open, set in a basin slightly sunk, but often a little plaited. 
Flesh white, rather firm at first, half buttery, sweet, and mod- 
erately j uicy. Ripens all the month of August. 



532 THE PEAR. 

KiRTLAtiD. 

Kirtland's Seedling. Kirtland's Seckel. 

Hadley. Kirtland's Buerre. 

Montague. 

Raised by H. T. Kirtland, Poland, O. Tree moderately 
vigorous. Young wood olive-yellow brown. 

Fruit medium or below, obtusely obovate, sometimes obscure- 
ly pyriform, fine yellow, mostly covered with bright cinnamou 




Kirtland. 

russet, occasionally mottled and streaked with red on the 
sunny side. Stalk rather short and stout, inserted in a small 
cavity. Calyx partially open, persistent. Basin shallow and 
broad. Flesh white, half fine, melting, juicy, sweet, aromat- 
ic. Yery good. Kipe first of September. 

La Juive. 

Juive. Jewess. 

One of Major Esperen's introduction. Trq^ vigorous and 
productive. Young wood yellow brown. 

Fruit medium, roundish obovate, obtuse. Skin pale yellow, 
considerably russeted, netted, and patched, and with many 
brown russet dots. Stalk medium, rather stout. Cavity 



THE PEAR. 533 

small. Calyx open. Segments persistent, often a little re- 
curved. Basin shallow, uneven. Flesh yellowish, a little 
coarse at the core, juicy, half melting, sweet, rich, slightly 
aromatic. Yery good. October. November. 




La Juive. 

Las Canas. 
Bon Parent. Bouvier. Bow Parent. 

A Belgian Pear, possessed of many of the best qualities 
that make up a good fruit. The tree is a good grower, an 
early bearer, and the fruit keeps well. 

Fruit medium or below, roundish, acute pyriform. Skin pale 
yellow, netted and patched with golden russet, and thickly dot- 
ted with russet dots. Stalk medium, inclined, fleshy at base, or 
inserted by a lip without dej^ression. Calyx small, half open. 
Basin shallow, russeted. Flesh yellowish white, buttery, 
melting, juicy, sweet, and aromatic. Yery good. October. 



634 



THE PEAR 




Las Canas. 



Lawrence. 

Originated at Flushing, Long Island. Tree hardy, a moder- 
ate grower, foliage persistent, an early and abundant bearer. 
Young shoots dull yellow brown. A valuable sort for orchard- 
ing, and unsurpassed in its many good qualities among our 
early winter Pears. 

Fruit medium size, obovate obtuse pyriform, nearly regular. 
Color lemon yellow, with traces and occasional patches of rus- 
set, and thickly dotted with minute brown dots. Stalk of 
medium length and rather stout, set in an irregular russeted 
cavity. Calyx open. Segments short, persistent. Basin 
broad, shallow, uneven, or slightly coiTugated, and thinly 
russeted. Flesh wliitish, juicy, melting, sweet, and aromatic. 
Very good or best. December. 



THE PEAB. 



535 




Lawrence. 



Louise Bokne of Jersey. 



Bonne de Longueval, 

Louise Bonne d'Avranches. 

Louise Bonne de Jersey. 

Beurre or Bonne Louise d'Araudore. 

William the Fourth. 

Bergamotte d'Avranches. 

De Jersey. 



Beurre d'Araudore. 

Bonne Louise d'Araudor6. 

Beurre d'Avranches. 

Bonne d'Avranches. 

De Louise. 

William. 

Louise de Jersey. 



Originated in France, near Avranches, succeeds admirably 
on the quince, forming a line pyramid — not of the first qual- 
ity, but profitable. Tree vigorous, upright, very productive. 
Fruit of better quality on the quince than on the pear. Young 
wood dull olive brown. 

Fruit large, oblong pyriform, a little one-sided, glossy, pale 
green in the shade, but overspread with brownish red in the 
sun, and dotted with numerous gray dots. Stalk about an 
inch long, curved, rather obliquely inserted, without depres- 
sion, or with a fleshy, enlarged base. Calyx open, in a shallow, 
uneven basin. Flesh greenish white, very juicy and melting, 



636 



THE PEAR. 



with a rich and excellent flavor. Good to very good. Sep- 
tember and October. 




Louise Bonne of Jersey. 



THE PEAR. 



537 



Lycurgus. 

Originated with George Hoadley, of Cleveland, O., from 
seed of Winter Nelis. It is one of the best in quality of late 
Winter Pears. The tree is a moderate, rather spreading 
gi-ower, productive. Young wood dark rich olive brown. 

Fruit small, oblong pyriform, greenish yellow, mostly cov- 
ered with a thin brownish russet, many large, grayish dots. 
Stalk medium length, a little curved, set with little or no de- 
pression. Calyx open. Segments short, erect. Basin small, 
uneven. Flesh yellowish, juicy, melting, sweet, rich, a little 
aromatic, and slightly perfumed. Very good. December to 
February. 




Lycurgus. 

McLaughlin, 

A native of Maine, introduced by S. L. Goodale, of Saco. 
Tree hardy and vigorous. Young wood light dull red. 

Fruit large, obtuse pyriform, greenish, mostly covered with 
russet, which becomes yellowish at maturity, with a warm 
sunny cheek. Stalk short, inserted at an inclination, with 
some appearance of a lip. Calyx open, set in a shallow cor- 



538 THE PEAR. 

rugated basin. Flesh whitish, not very fine, juicy, and melt- 
ing. Flavor sweet, rich, and perfumed. Good to very good. 
November to January. 




McLaughlin. 

Madame Treyve. 
Souvenir de Madame Treyve. 

Kaised by M. Treyve, of Trevoux, France, and dedicated 
to his wife. Tree vigorous, very productive. 

Fruit rather large, roundish obtuse pyriform. Skin pale 
greenish yellow, many small green and brown dots. Stalk 
rather long, a little inclined, slightly curved, inserted in a 
small cavity, sometimes by a lip. Calyx half open ; basin 
medium, russeted. Flesh greenish white, buttery, juicy, 
melting, sweet, rich, slightly perfumed. Very good. Ripens 
the last of August and beginning of September. 



THE PEAR. 



539 




Madame Treyve. 



Madeleine, or Citron des Carmks. 



Madeleine. 
Citron des Cannes. 
Early Chaumontelle. 



. Sainte-Madelaine. 

Grune Sommer Magdalena. 
Crime Magdalena. 
Magdalen. 



The Madeleine is one of the most refreshing and excellent 
of the early Pears. It takes its name from its being in per- 
fection in France, at the feast of St. Madeleine. Citron des 
Carmes comes from its being first cultivated by the Carmelite 
monks. The tree is fruitful and vigorous, with long, erect, 
olive-colored branches. 

Fruit of medium size, obovate pyriform. Stalk long and 



540 THE PEAR. 

slender, often nearly two inclies, set on the side of a small 
swelling. Pale yellowish green (very rarely with a little 
brownish blush and russet specks around the stalk). Calyx 




Madeleine, or Citron des Cannes. 

small, in a very shallow furrowed basin. Flesh white, juicy, 
melting, with a sweet and delicate flavor, slightly perfumed. 
Good to very good. Middle and last of July. 

Manning's Elizabeth. 
Van Mons. No. 154. EHzabeth Van Mons. 

Manning's Elizabeth, a seedling of Dr. Yan Mons', named 
by Mr. Manning, is a very sweet and sprightly Pear, with a 
peculiar flavor. A beautiful dessert fruit, very productive, 
growth moderate, shoots dull reddish. One of the most de- 
sirable Pears of its season, for amateur growing. 

Fruit below medium, obovate obtuse pyriform, bright yel- 
low, with a lively red cheek, dotted with brown and red dots. 
Stalk one inch long, set in a shallow, round cavity. Calyx 
open, set in a broad shallow basin. Flesh white, juicy, and 
very melting, with a saccharine but very sprightly aromatic 
character. Very good or best. Last of August. 



THE PEAR. 



54] 




Manning's Elizabeth. 




Merriam. 



'542 



THE PEAB. 



Merriam. 

Origin, Roxbury, Mass. Tree hardy, vigorous, spreading, 
and very productive. Young wood reddish-yellow brown ; 
a good market sort. 

Fruit medium, roundish, oblate, dull yellow, covered with 
pale russet around the stem and calyx, and entire surface 
somewhat netted with russet. Stalk short, moderately stout, 
in a small cavity, with one protuberant side. Calyx open. 
Basin shallow and furrowed. Flesh yellowish, coarse, melt- 
ing, and juicy, slightly vinous, musky. Good to very good. 
Last of September and October. 




Marechal de la Cour. 



THE PEAR. 



543 



Maki^chal de la Cour. 



B. 0. de la Cour. 
Conseiller de la Cour. 
Marechal Decours. 



Baud de la Cour. 
Grosse Marie. 
Due d'Orleaus. 



One of Van Mons' seedlings. Tree vigorous, holding its 
foliage late in season, an abundant bearer. Young shoots 
olive-reddish brown, with many specks. 

Fruit medium to large, roundish pyriform, slightly obtuse. 
Skin greenish yellow, with a slight netting and few patches 
of russet, and large russet dots. Stalk rather long, slightly 
curved, inclined, set in a moderate cavity, somewhat russeted. 
Calyx small, open, in a narrow basin, russeted. Flesh yel- 
lowish white, buttery, juicy, melting, rich, vinous, very good. 
October. 




Monseigncur des Hons. 



644 



THE PEAR. 



MONSEIGNEUR DES HONS. 

A new summer Pear of M. Gibey-Lorne, Troyes, France. 
Tree vigorous, spreading. Young wood reddish brown. 

Fruit below medium, oblong ovate pyriform. Skin green- 
ish yellow, mottled and shaded with dull red where exposed, 
and more or less russet around the basin. Stalk long, slen- 
der, curved, set in a slight depression or small cavity. Calyx 
open ; basin small, uneven. Flesh white, half fine, buttery, 
half melting, moderately juicy, pleasant, sweet. Good. Hi- 
pens the middle of August. 




Mount Vernon. 



Mount Yernon. 

Walker's Seedling. 

A chance seedling, originated in the grounds of Samuel 
Walker, Roxbury, Mass., and by him named Mount Yernon. 
The tree is a vigorous grower, and an early 
abundant bearer. Young wood yellow-reddish brown. 



bearer, and an 



THE PEAR. 545 



Fruit medium or above, varying in form, but generally 
roundish, inclining to obtuse jiyriform, light russet on a yel- 
low gi'ound, brownish red in the sun. Stalk short, inserted 
in a small cavity, sometimes in a slight depression by a lip. 
Calyx small, closed, with short segments. Flesh yellowish, 
granulated, juicy, melting, slightly vinous, and slightly aro- 
matic. Very good. November, December. 



Muskingum. 

Origin supposed Ohio. Tree very vigorous, upright, hardy, 
and productive. Young wood dull reddish-olive brown. 
Fruit medium, roundish. Skin greenish yellow, much 




Muskingum. 

dotted with russet and green. Stalk long, curved. Cavity 
small. Calyx open. Basin very shallow, often russeted. 
Flesh w^hite, half fine, juicy, melting, with a pleasant, brisk 
flavor. Good to very good. Bipo middle and last of Au- 
gust. 

35 



546 



THE PEAR. 

Onondaga. 



Swan's Orange. 



Kilmer. 



Supposed to have originated iii Farmington, Conn. Tree 
very vigorous and productive. Young wood olive brown. 
A profitable market variety. 

Fruit large, roundish obtusely pyriform. Skin somewhat 
coarse and uneven, thickly covered with russet dots, fine rich 



Onondaga. 



yellow at maturity, generally with some traces of russet, and 
sometimes with a sunny cheek. Stalk rather stout, of me- 
dium length, inserted in a small cavity, at an inclination. 
Calyx small, firmly closed, set in a narrow, somewhat uneven 



THE PEAR. 



547 



basin. Flesh buttery, melting, abounding in juice, slightly 
granular, and when in perfection with a fine, rich, vinous 
flavor. A variable fruit. Good to very good. September 
to November. 

Osband's Summer. 
Osband's Favorite. Summer Virgalieu. 

Origin, Wayne County, N. Y. Tree moderately vigorous, 
upright, an early and prolific bearer. Young wood rich, 
yellow brown. 




Osband's Summer. 



Fruit small, roundish obtuse pyiiform, clear yellow, thickly 
dotted with small greenish and brown dots, with a warm 
cheek on the side of the sun, and some traces of russet, 
particularly around the stalk and calyx. Stalk of medium 
length, rather strong, inserted in an abrupt cavity. Calyx 
open, set in a broad, shallow basin. Flesh white, juicy, 
melting, with a rich, sugary flavor and pleasant, musky per- 
fume. Yery good. Kipens early in August. 



548 THE PEAR. 



Ott. 



A seedling of the Seckel; originated with Samuel Ott, 
Montgomery Co., Pa. Tree moderately vigorous, very pro- 
ductive. Young wood reddish-olive brown. 

Truit small, roundish, inclining to obtuse pyriform, greenish 




ott. 

yellow, partially netted with russet, reddish on the sunny side. 
Stalk long and curved, inserted in a small cavity. Calyx open, 
in a round, open basin. Flesh melting, sugary, rich, perfumed, 
and aromatic. Ripe middle of August. An excellent little 
pear, somewhat variable. Good to very good. 

Paradise d'Automne. 

Calebasse Bosc. False Spreciew. 

Maria Nouvelle. Marianne. 

Princesse Marianne. Calebasse. 

Faux Spreciew. Calebasse Princesse Marianne. 

A Belgian Pear, of uncertain origin. Tree very vigorous. 
Shoots long and twisting, dull reddish brown, thickly sj^rinkled 
with very conspicuous dots. 

Fruit large, oblong obovate acute pyriform, skin yellow 



THE PEAR. 



549 



mottled, and often entirely overspread with bright cinnamon 
russet. Surface uneven. Stalk long, enlarged at both ends, 
and inserted without much cavity, often by fleshy wrinkles or 
folds. Calyx open. Basin abrupt, and surrounded by promi- 




Paradiae d'Automne. 



nences. Flesh moderately fine, sometimes slightly granular, 
juicy, melting, with a very rich vinous, aromatic flavor. Very 
good. September, October. 



Petite Marguerite. 

Originated in the nurseries of Andre Leroy, Angers, 
France. Tree moderately vigorous, very prpductive. 

Fruit nearly of medium size, roundish oblate obtuse pyri- 
form, surface slightly uneven, skin greenish yellow, or pale 



550 THE PEAR. 



yellow when mature, shaded with brownish red on the sunny 
side, and many gi-eenish dots. Stalk long, slightly curved, 
set in a narrow, rather deep cavity. Calyx half open. Basin 




Petite Marguerite. 



quite large, slightly corrugated. Flesh white, half fine, 
buttery, juicy, melting, sweet, slight pleasant perfume. Yery 
good. Ripens the last of August. 



PiTMASTON DUCHESSE D'AnGOULEME. 

This is the unfortunate name given to a Pear raised by 
John Williams, of Pitmaston, England. Tree vigorous. 

Fruit large, roundish obovate obtuse pyriform, ii-regular, 
and surface uneven. Skin fine yellow, a shade of red where 
exposed, slight nettings and patches of russet, and many 



THE PEAR. 551 

russet dots. Stalk medium length, inclined, set in a slight 
depression, often by a lip. Calyx half open. Basin rather 
abrupt, furrowed. Flesh yellowish white, half fine, juicy, 
half meliing, sweet, vinous. Very good. October. 




Pitmaston Duchesse D'Augoulfime. 



652 



THE PEAR. 



THE PEAR. 553 



Pound. 

Uvedale's St. Germain, Bolivar d'Hiver. 

Winter Bell. Comtesse de Terweuren. 

Bretagne le Cour. Duchesse de Berry d'Hiver. 

Belle Ang-evine. Gros fin or long d'Hiver, 

Belle de Jersey. Union. 

Du Toimeau. Gros de Bruxelles, 

Royal d'Angleterre, La Quintinye, 

Beaute de Tervueren Grosse Dame Jeanne. 

Pickering Pear. Louise Bonne d'Hiver. 

Lent St. Germain. Bellissime d'Hiver du Bur. 

Cordelier. Abbe Mongein. 

Anderson. Chamber's Large. 

Angora? Dr. Udales Warden. 

D'Horticultui'e. German Baker. 

Berthebirn. Pickering's Warden. 

Bolivar. Piper. 
Faux-Bolivar. 

The Pound, or Winter Bell Pear, valued only for cooking, 
is an abundant bearer, and a profitable orchard crop. The 
trees are strong and healthy, with very stout, upright, dark- 
colored wood. ^ 

Pruit large, pyriform, swollen at the crown, and narrowing 
gradually to a point at the insertion of the stalk. Skin 
yellowish green, with a brown cheek (yellow and red when 
long kept), and sprinkled with numerous brown russet dots. 
Stalk two inches or more long, stout, bent. Calyx crumpled, 
set in a narrow, slight basin. Flesh firm and solid, stews 
red, and is excellent baked or preserved. 



Pratt. 

A native of Scituate, Phode Island. Tree a vigorous up- 
right grower, not an early bearer, very productive. Young 
wood olive brown. 

Fruit medium, obtuse pyriform. Skin pale gi'eenish yellow, 
shaded with crimson, and sprinkled with numerous russet 
and conspicuous dots, frequently patched and netted with 
russet. Stalk long, slender, curved, inserted in a regular 
cavity. Calyx open, set in a broad shallow basin. Flesh 
white, juicy, melting, briskly vinous, and saccharine, variable, 
but when in perfection of great excellence. Good to very 
good. Pipens last of September. 



654 



THE PEAR. 




Pratt. 



Prince's St. Germain. 
Brown St. Germain. New St. Germain. 

Originated with William Prince, Flushing, Long Island. 
Tree a moderately vigorous grower, and an abundant bearer 
of fruit, in quality very good, and possessing a good keeping 
character. Young wood dull reddish brown. 

Fruit of medium size, obovate, inclining to oval pyriform. 
Skin nearly covered with brownish russet over a green 
ground, and becoming dull red next the sun. Stalk an inch 
or more long, a little curved, and placed in a medium uneven 
cavity. Calyx large, open, firm, and nearly without divisions, 
set in a smooth, nearly flat basin. Flesh yellowish white, 
juicy, melting, with a sweet, somewhat vinous, and very 
agreeable flavor. Very good. November to March. 



THE PEAK. 



55d 




Prince's St. Germain. 




Roe's Bergamot. 



556 THE PEAR. 

Roe's Bergamot. 

Baised by Wm. Boe, Newburgh, N. Y. Tree moderately vig- 
orous, very productive. Young wood reddish yellow brown. 

Fruit medium, oblate or bergamot-sliaped. Skin smooth, 
yellow, with minute yellow dots in the shade, mottled and 
clouded with red on the sunny side. Stalk short, inserted in 
a narrow, abrupt cavity. Calyx . small, with short, stiff seg- 
ments, set in a narrow basin. Flesh rather coarse, melting, 
with a sweet, rich, brisk, well-perfumed flavor. The flavor 
of this excellent new Pear is extremely like Gansel's Berga- 
motte, but much more sugary. Good to very good. Sep- 
tember. 

BOSTIEZER. 

A foreign variety, which is scarcely medium in size and 

has not generally much 
beauty of color, yet com- 
bines an assemblage of 
excellences that places it 
in the rank before any 
other of its season. The 
young trees produce but 
few shoots of strong 
growth, and require se- 
vere shortening to bring 
them into a fine symmetric 
form. The color of the 
young wood is dark olive 
brown. It is healthy and 
vigorous in its habit, an 
early and most profuse 
bearer, and in flavor is 
only equalled by the Sec- 
kel, which ripens six 
weeks later. 

Fruit medium or below, 
obovate oblong pp'iform. 
Skin dull yellow green, 
mixed with reddish brown 
on the sunny side. Stalk 
long and slender, curved, 
and inserted with very 
little depression. Calyx 
open, persistent. Basin 
small and corrugated. 
Rostiezer. Flesh j uicy, melting, some- 




THE PEAR. 557 

what buttery, exceedingly sugary, vinous, aromatic, and 
pleasantly perfumed. Best. Middle of August to middle 
of September. 

EUTTER. 

Kaised by John Rutter, of Westchester, Pa. Tree a 
moderate grower, an early and abundant bearer, with young 
wood of a dull olive-yellow brown color. 




Rutter. 



Fruit medium to large, variable in foi-m, generally round- 
ish inclining to pyriform. Skin rough, greenish yellow, 
sometimes deep yellow, patched and netted with russet, and 
numerous russet dots. Stalk large, long, and woody. Cavity 
small. Calyx small, closed. Segments narrow, nearly erect. 
Basin rather small, uneven. Flesh white, half fine, sugary. 



558 THE PEAR. 

melting, sweet, slightly vinous, and slightly aromatic. Very 
good. October, November. 

Saint Douothee. 
Royale Nouvelle. 

Of foreign origin. Tree vigorous. Young wood grayish 
brown. 




Saint Dorothfee. 



Fruit rather large, oblong obovate pyriform. Skin green- 
ish yellow, netted and patched with russet, and thickly 
sprinkled with russet dots. Stalk long, curved, inserted in 



THE PEAR. 559 

a small cavity, sometimes by a fleshy lip. Calyx open. 
Basin medium, uneven. Flesh whitish, fine, juicy, melting, 
-with a sugary, vinous, peculiarly perfumed flavor. Good 
to very good. October. 

Saint Ghislain. 
Quinnipiac. 

A Belgian Pear, and when in perfection it is of the high- 
est quality, but on some soils it is a little variable. The 




Saint Ghislain. 

tree is remarkable for its uprightness, and the great beauty 
and vigor of its growth. Young shoots olive brown, with 
oblong white specks. 

Fruit of medium size, pyriform, tapering to the stalk, to 
which it joins by fleshy rings. Skin pale clear yellow, with 
a few gray specks. Stalk an inch and a half long, curved. 



560 THE PEAR, 

Calyx rather small, open, set in a shallow basin. Core small. 
Flesh white, buttery, and juicy, with a rich, sprightly flavor. 
Good to very good. September, October. 



Saint Menin. 
Omer Pacha. His Poiteau. Poire His. 

A foreign variety of uncertain origin. Tree a vigorous 
grower. Young wood grayish olive. 




Saint Menin. 

Eruit rather large, roundish obtuse pyriform. Skin pale 
yellow, slightly brown in the sun, netted and patched with 
russet, and thickly dotted with conspicuous russet dots. 
Stalk short. Cavity deep. Calyx closed. Basin abrupt. 
Flesh whitish, juicy, melting, sweet, slightly aromatic. Good 
to very good. September. 



THE PEAR. 561 



Sam Brown. 



Originated with Samuel Brown, Junr., at Walnut Hills, 
Anne Arundel County, Maryland. Tree a free grower, an 
early and regular bearer. 

Fruit medium, roundish oblate, a little irregular. Skin 
pale yellow, partially covered with thin russet, a little brown- 




Sam Brown. 

ish in the sun. Stalk short, rather stout, inserted in a large 
cavity. Calyx open or partially closed. Basin large, deep. 
Flesh white, a little coarse, juicy, melting, vinous, and rich. 
Very good. September. 

Sarah. 

Raised by Thaddeus Clapp, Dorchester, Mass. Tree of an 
erect habit, hardy, healthy, and productive. Young wood 
rich olive-yellow brown. 

Fruit medium size, roundish oblate, slightly obtuse pyri- 
form. Skin pale yellow, partially netted and patched with 
russet, and thickly sprinkled with russet dots. Stalk medium, 
a little inclined, set with a slight depression or small cavity. 
Calyx partially closed. Basin shallow, uneven, russeted. 
Flesh white, fine, juicy, melting, sweet, rich, aromatic. Very 
good. October, 
36 



663 



THE PEAR. 




Sarah. 



Seckle. 
Sickel. 



Seckel. 

Syckle. 
Red-Clieeked Seckel. 



New York Red Cheek. 
Shakespeare. 



We do not hesitate to pronounce this American Pear the 
richest and most exquisitely flavored variety known. In its 
highly concentrated, spicy, and honeyed flavor it is not sur- 
passed, nor indeed equalled, by any European variety. Wlien 
we add to this, that the tree is the healthiest and hardiest of 
all pear-trees, forming a fine, compact, symmetrical head, and 
bearing regular and abundant crops in clusters at the ends of 
the branches, it is easy to see that we consider no garden 
complete without it. Indeed we think it indispensable in the 
smallest garden. The stout, short-jointed, olive-brown col- 
ored wood distinguishes this variety, as well as the peculiar 
reddish brown color of the fruit. The soil should receive a 
top-dressing of manure frequently, when the size of the Pear 
is an object. The Seckel Pear originated on the farm of Mr. 
Seckel, about four miles from Philadelphia. It was sent to 
Europe by the late Dr. Hosack, in 1819, and the frviit was 



THE PEAR. 5G3 

pronounced by the London Horticultural Society exceeding 
in flavor the richest of their autumn Pears.* 

Fruit small, regularly formed, obovate. Skin brownish 




Seckel. 



* The precise origin of the Seckel Pear is unknown. The first 
pomolog-ists of Europe have pronounced that it is entirely distinct 
from any European variety, and its affinity to the Rousselet, a well- 
known German Pear, leads to the supposition that the seeds of the 
latter Pear, having been brought here by some of the G-ermans settling 
near Philadelphia, by chance produced this superior seedling. How- 
ever this may be, the following morceau of its history may be relied on 
as authentic, it having been related by the late venerable Bishop White, 
whose tenacity of memory is well known : About eighty years ago, 
when the Bishop was a lad, there was a well-known sportsman and cat- 
tle-dealer in Philadelphia, who was familiarly known as "Dutch Ja- 
cob. " Every season, early in the autumn, on returning from his shooting 
excursions, Dutch Jacob regaled his neighbors with pears of an un- 
usually delicious flavor, the secret of whose place of growth, however, 
he would never satisfy their curiosity by divulging. At length the 
Holland Land Company, owniag a considerable tract south of the city, 
disposed of it in parcels, and Dutch Jacob then secured the ground on 
which his favorite pear-tree stood, a fine strip of land near the Dela- 
w^are. Not long afterwards it became the farm of Mr. Seckel, who 
introduced this remarkable fruit to public notice, and it received 
his name. Afterwards the property was added to the vast estate of 
the late Stephen Girard. The original tree still exists (or did a few 
years ago), vigorous and fruitful. Specimens of its pears were quite 
lately exhibited at the annual shows of the Pennsylvania Horticul- 
tural Society. 



564 



THE PEAR. 



green at first, becoming dull yellowish brown, with a lively 
?iisset red cheek. Stalk half to three-fourths of an inch long, 
slightly curved, and set in a trifling depression. Calyx smal, 
and placed in a basin scarcely at all sunk. Flesh whitish, 
buttery, very juicy, and melting, with a peculiarly rich and 
spicy flavor and aroma. It ripens gradually in the house from 
the end of August to the last of October. 



Selleck. 




SeUeck. 



Origin somewhat uncertain. The oldest bearing tree stands 
the%rounds of Columbus Selleck, Sudbury, Vt., and is of 



on the grounds 



THE PEAR. 



565 



healthy growth, and very productive. Young wood grayish 
olive brown, 

Fruit large, roundish obtuse pyriform. Surface uneven. 
Skin fine yellow, sometimes with a crimson cheek, and thickly 
sprinkled with russet dots. Stalk long and curved, fleshy at 
its insertion in a moderate cavity. Calyx nearly closed, in a 
rather small uneven basin. Flesh white, a little coarse, juicy, 
and melting, sweet, aromatic. Good to very good. Septem- 
ber, October. 



Serrurier. 

Serrurier d'Automme. 
Nouveau Maison. 

Neuf-Maisons. 



Neuve Maison. 
Neufmaisons. 



A seedling of Professor Van Mons. 



Tree vigorous, 
healthy, productive. Young wood light yellow brown. 




Serrurier. 



Fruit medium, roundish inclining to obtuse pyriform. Skin 
pale yellow, with a tinge of red in the sun, considerably 



566 



THE PEAR. 



netted and patched with russet, and numerously sprinkled 
with russet dots. Stalk medium, inserted in a small cavity, 
often russeted. Calyx open. Basin small, much russeted. 
Flesh yellowish white, a little coarse, juicy, melting, vinous, 
slightly aromatic. Very good. October. 



Wayne. 



Sheldon. 
Bland. Huron. 



Wisner. 



An accidental seedling on the farm of Norman Sheldon, in 
the town of Huron, Wayne Co., N. Y. Tree vigorous, erect, 
hardy, and a good bearer. Young wood yellow brown. 




Sheldon. 



Fruit medium, roundish oblate obtuse pyriform. Skin 
greenish yellow, mostly covered with thin light russet, a little 
brownish crimson in the sun, dotted with russet. Stalk short, 
stout. Cavity deep. Calyx open. Segments partly recurved. 
Basin broad, large. Flesh whitish, very juicy, melting, 
sweet, vinous, rich, aromatic. Very good. October. 



THE PEAR. 



5G7 



Sotrv'ENiR d'Esperen. 

This seedling Pear of Major Esperen's proves one of tlie 
very best, either for amateur or market cultivation. Tree 
vigorous, healthy, hardy, and productive, and holds its foliage 
well and lat«. Youug wood olive-reddish yellow brown. 




Souvfcnir d'Esperen. 



Fruit large, oblong pyi-iform, slightly obtuse. Surface un- 
even. Skin greenish yellow, mostly covered with dull rough 
russet, especially around the stalk and calyx. Stalk long, 



inclined, curved, set in a slight cavity, sometimes by a lip. 
medium, erect, sometimes a little re- 
narrow, uneven. Flesh yellowish, a 



Calyx open. Segments 
curved. Basin small, 



5G8 THE PEAR. 

little coarse at the core, juicy, melting, vinous, rich, aromatic. 
Very good. October, November. 



Sterling. 
De Mott. 

Origin, Livingston Co., N. Y. ; grown from seed brought 
from Connecticut. Tree vigorous, upright. Young wood 
grayish-yellowish brown, an early bearer, and productive. 

Fruit medium, roundish oblate, inclining to obtuse pyri 




sterling 

form. Skin yellow, sometimes with a few small patches of 
russet, and on the sunny side a mottled ciimson cheek. Stalk 
rather stout, inserted in a slight cavity, sometimes by a ring. 
Calyx open, in a medium, rather uneven basin. Flesh rather 
coarse, juicy, melting, with a very sugary, brisk flavor. Good 
to very good. Hipens last of August and first of September. 



THE PEAR. 



6G9 



Steveks' Genesee. 



Guernsey. 
Louise de Prusse. 
Crottee. 

Doyenne Galeux. 
Saint ]Michel Crotte. 

Beurre des Beiges. 



Philipi>e Strie. 
Doyenne Crotte. 
Passa-tutti. 
Stephen's Genesee. 
Genesee. 



This admirable Pear, combining, in some degree, the excel- 
lence of the Doyenne and Bergamotte, is reputed to be a 
seedling of Western New York. It originated on the farm 
of Mr. F. Stevens, of Lima, Livingston Co., N. Y. Although 
placed among autumn pears, it frequently ripens here at the 




Stevens' Grenesee. 



end of August, among the late summer varieties. Young 
shoots diverging, dark gi'ay. 

Fruit large, roundish, and of a yellow color. Stalk about an 
inch long, stout, thicker at the base, and set in a slight, rather 
one-sided depression. Calyx with shoi-t, stiff divisions, placed 
in a smooth basin of only moderate depth. Flesh white, half 
buttery, with a rich aromatic flavor. Good to very good. 
First of S8ptem^)er. 



570 



THE PEAR. 



Summer Beurr6 d'Aremberg." 

Raised by Tliomas Elvers, of Sawbridge worth, Herts, Eng- 
land. Tree hardy, somewhat thorny when young, moderately 
Y.igoroiis, upright, very productive. 




Summer Bnerre d'Aremberg. 



Fruit below medium, oblate obtuse pyriform, skin 
greenish yellow, considerably netted and patched with russet, 
especially around the calyx, and pretty thickly sprinkled with 
russet dots. Stalk long, rather slender, a little inclined, in- 
serted in a small cavity. Calyx closed or partially open; 
basin narrow, deep, furrowed. Flesh whitish, a little coarse, 
juicy, melting, sweet, slightly vinous, and slightly aromatic. 
Very good. Ripens last of September and first of October. 



SURPASSE ViRGALIEU. 
Surpasse Virg-ouleuse. Cohnar Van Mons, erroneously. 

The precise origin of this very delicious fruit is not known. 
It was first sent out from the nursery of the late Mr. An- 



THE PEAR. 571 

drew Parmentier, of Brooklyn, under this name, and is, per- 
haps, an unrecognized foreign Pear, so named by him in 
allusion to its surpassing the favorite Virgalieu (White Doy- 
enne), of New York. 




Surpasse Virgalieu. 

Fniit medium, rovmdish, sometimes roundish obovate. Skin 
smooth, pale lemon yellow, with a very few minute dots, and 
rarely a little faint red on the sunny side. Stalk rather more 
than an inch long, not deeply planted in a cavity rather higher 
on one side. Calyx rather small and pretty jfirm, set in a slight, 
smooth basin. Flesh white, exceedingly fine-gi-ained and 
buttery, abounding with delicious, high- flavored, aromatic 
juice. Yery good. October. 

Theodore Van Mons. 

This Belgian Pear, supposed one of Yan Mons' seedlings, 
originated about 1827, but was not brought to notice until 



572 



THE PEAR. 






about 1843. The tree is a vigorous, upright grower, quite 
productive. The young wood light yellow-reddish brown. 

Fruit medium or above, oblong pyriform, slightly obtuse. 
Skin greenish or pale yellow, with traces and patches of rus- 




iA^ 



Theodore Van Mons. 

set, and many gray and green dots. Stalk long, curved. 
Cavity slightly russeted. Calyx open. Flesh whitish, rather 
coarse, juicy, melting, vinous. Good to very good. Septem- 
ber, October. 

Tyson. 

A native seedling, found in a hedge on the farm of Jona- 
than Tyson, of Jenkintown, near Philadelphia. Tree an up- 
right, vigorous grower, but a tardy bearer, very productive. 
Young wood olive-yellow brown. 



THE PEAR. 



573 



Fruit medium or below, acute pyriform. Skin clear, -deep 
yellow at full maturity, slightly russeted, with a fine crimson 



cheek, and numerous minute brown 



Stalk 




and 



Tyson. 

curved, generally inserted by a fleshy ring or lip. Calyx 
open. Basin shallow. Flesh rather fine, juicy, melting, 
very sugary, and somewhat aromatic. Very good to best. 
Ripens last of August and first of September. 



Urbaniste. 



Count Coloma. 
St. Marc? 
Beurre Picquery. 

Drapiez. 

Coloma d'Automne. 



Louise d'OrleanB. 
Picquery. 
Louis Dupont. 
Henkel d'Hiver. 
Urbaniste Seedling-, 



Tlie Urbauiste is a fruit which, in its delicious flavor, com- 



574 THE PEAR. 

pares perhaps more nearly with the favDrite old Doyenne or 
Yirgalieu than any other fruit, and adds, when in perfection, 
a delicate perfume peculiarly its o^^^l. Its handsome size 
and remarkably healthy habit commend it for those districts 
where the Doyenne does not flourish. The tree is a moder- 
ately vigorous grower, and though it does not begin to bear 
so early as some varieties, it yields abundant and regular 
crops, and gives every indication of a long-lived, hardy va- 




TJrbaniste. 

riety. For the orchard or garden in the Middle States, there- 
fore, we consider it indispensable. With so many other fine 
sorts, we owe this to the Flemish, it having been originated 
by the Count de Coloma, of Malines. It was first introduced 
into this country in 1823. Young shoots upright, short- 
jointed, olive-yellow brown. 

Fruit of medium size, often large, roundish obtuse pyri- 
form. Skin smooth and fair, pale yellow, with gray dots, 



THE PEAR. 575 



and a few russet streaks. Stalk about an inch long, rather 
stout, and inserted in a well-marked or rather broad dej^res- 
sion. Calyx small, closed, and set in a narrow basin, which 
is abruptly and rather deeply sunk. Flesh white, yellowish 
at the core, buttery, very melting and rich, with a copious 
delicious juice, delicately perfumed. Very good or best. 
Ripens from the last of September till the end of November, 
if kept in the house. 

Yermillon d'ex Haut. 




Vermilion d'en Haut. 

A seedling of Bois-Bunel, Eouen, France. Tree vigorous, 
with strong young shoots, of a light olive-yellow brown. An 
early bearer, and productive. 

Fruit medium, roundish acute pyriform, surface somewhat 
uneven ; skin pale yellow, almost waxen, a shade of bright 



576 



THE PEAR. 



red where exposed to the sun, a few traces of russet, and 
many russet and green Hots. Stalk rather short and stout, 
inclined, joined acutely to the fruit, sometimes by a lip. Calyx 
open; basin medium, uneven. Flesh fine, whitish, juicy? 
melting, sweet, slight perfume. Yery good. September. 




Vicar of Winkfield. 



THE PEAR. 677 



"Vicar of Winkfield. 

Le Cure. Missive d'Hiver. 

Monsieur Le Cure. Cueillette d'Hiver. 

Clion. Cornice de Toulon. 

Belle de Berry. Du Cure. 

Belle Heloise. Grosse Allongee. 

Bon Papa. Du Pradel. 

De Clion. Wicar of Wakefield. 

Monsieur. Pradello De Catalogue. 

Belle Andreane. Curette. 

De Monsieur Le Cure. Jouffroy. 

BeUe Adrienne. Messire d'Hiver. 
Vicaire de Winkfield. 

This large and productive Pear was discovered, as a 
natural seedling, in the woods of Clion, France, by a French 
curate, whence it obtained in France the familiar name of 
La Cure, or Jlonsieur Le Cure. A short time after it 
became known at Paris, it was imported into England by the 
Reverend Mr. Rham, of Winkfield, Berkshire, and cultivated 
and disseminated from thence, becoming known in the neigh- 
borhood of London as the Vicar of Winkfield. With regard 
to its merits there is some difference of opinion — some per- 
sons considering it a fine fruit. It is always remarkably large, 
fair, and handsome. We think it always a first-rate baking 
Pear. Occasionally we have tasted it fine as a table Pear, 
but generally it is astringent, and only third-rate for this 
purpose. If ripened off in a warm temperature, however, it 
will generally prove a good second-rate eating Pear. But its 
great productiveness, hardiness, and fine size, will always 
give it a prominent place in the orchard as a profitable 
market cooking Pear. The tree grows thriftily, with droop- 
ing fruit branches. Shoots diverging, dark olive brown. 

Fruit large and long, pyriform, often six inches long, and a 
little one-sided. Skin fair and smooth, pale yellow, some- 
times Avith a brownish cheek, and marked with small brown 
dots. Stalk an inch or an inch and a half long, slender, 
obliquely inserted without depression. Calyx large, open, 
set in a basin which is very slightly sunk. Flesh greenish 
white, generally juicy, biit sometimes buttery, with a good, 
sprightly flavor. November to January. 



Walker. 
No. 135, Van Mons. 

This is a seedling of Yan Mons, and sent to Robert Man- 
ning, of Salem, Mass., in 1834-5, under number. The tree 
37 



()78 



THE PEAR. 



is a vigorous, healthy grower, upright habit. The young 
wood grayish. 

Fruit large, oblong pyriform. Skin greenish yellow, some- 
times a shade of crimson in the sun. Slight nettings and 
patches of russet, and thickly sprinkled with brown dots. 




Walker. 



Stalk long, curved, set in a slight cavity, sometimes in a 
slight depression by a lip. Calyx open or partially closed. 
Basin medium. Flesh white, a little coarse, juicy, half 
melting, sweet, slightly vinous. Good to very good. October. 



THE PEAR. 



579 



Washington. 



Robinson, 
Robertson. 



Naaman's Creek. 
Namen's Creek, 



A beautiful American Pear, of very excellent quality, 
which is a native of Delaware, li was discovered there in a 
thorn hedge, near Naaman's Creek, on the estate of Colonel 
Robinson. It is one of the most attractive and distinct of 
our native dessert Pears. Tree vigorous, very productive. 
Young shoots slender, diverging, reddish-yellow brown. 

Fruit of medium size, oval obovate, regularly formed. 




Washington. 

Skin smooth, clear lemon yellow, with a sprinkling of red- 
dish dots on the sunny side. Stalk about an inch and a 
half long, inserted even with the surface, or with a slight 
depression. Calyx small, partly closed, and set in a shallow 
basin. Flesh white, very juicy, melting, sweet, and agree- 
able. Yery good. Middle of September. 



580 



THE PEAB, 



Wharton's Early. 

Wharton's Seedling. 

Orio-inated with Silas Wliarton, near Cincinnati, Ohio. 
Tree vigorous. Young wood olive- yellowish brown. 

Fruit medium size, roundish pyriform, sometimes acute. 
Skin pale yellow, traces of russet, and thickly sprinkled with 




^Tiarton's Early. 



russet dots. Stalk long, curved, rather slender, set in a slight 
cavity, sometimes by a lip, sometimes joined acutely with the 
fruit. Calyx open. Basin small, uneven. Flesh whitish, 
juicy, melting, sweet, slightly musky. Good to very good. 
August. 



THE PEAR. 



581 



White Doyenne. 



Doyenne White. 

Virg-alieu, of New York. 

St. Michael, of Boston. 

Butter Pear, oi Philadelphia. 

Virgaloo. 

Berg-oloo. 

Yellow Butter. 

White Beurre. 

White Autumn Beurre. 

Dean's. 

Warwick Berganiot. 

Pine Pear. 

St. Michel. 

Reigner. 

Doyenne. 

Doyenne blanc. 

Beurre Blanc. 



Poire de Limon. 

Valencia. 

Citron de Septfimbre. 

Bonne-ente. 

A courte queue. 

Kaiserbirne. 

Kaiser d'Automne. 

Weisse Herbst Butterbime. 

Dechantsbirne. 

Nouvelle d'Ouef. 

Edwig-e. 

Carlisle. 

White or Autumn Butter. 

Yalentia or Valencia. 

Poire du Doyen. 

Garner or Gardner. 

Subhme Garnotte. 



The White Doyenne is, unquestionably, one of the most 
perfect of autumn P«ars. Its universal popularity is attested 




White Doyeime. 



582 THE PEAR. 

hy the great number of names by which it is known in vari- 
ous parts of the world. As the Virgalieu in New York, 
Butter Pear in Philadelphia, and St. Michael's in Boston, it 
is most commonly known ; but all these names, so likely to 
create confusion, should be laid aside for the true one, White 
Doyenne.* It is an old French variety, having been in cul- 
tivation over two hundred years. The branches are strong, 
upright, yellowish gray or light brown. 

Fruit of medium or large size, regularly formed, obovate. 
It varies considerably in different soils, and is often shorter 
or longer on the same tree. Skin smooth, clear pale yellow, 
regularly sprinkled with small dots, and often with a fine red 
cheek. Stalk brown, from three-fourths to an inch and a 
fourth long, a little curved, and planted in a small round 
cavity. Calyx always very small, closed, set in a shallow 
basin, smooth or delicately plaited. Flesh white, fine-grained, 
very buttery, melting, rich, high-flavored and delicious. Best. 
September — and, if picked early from the tree, will often 
ripen gradually till December. 

The Doyenne Panache, or Striped Dean^ is a variety 
rather more narrowing to the stalk, the skin prettily striped 
with yellow, green, and red, and dotted with brown. Flesh 
juicy, melting, but not high-flavored. October. 



Winter Nelis. 

Nelis d'Hiver. Etoumeau. 

Bonne de Malines. Bergamotte Thouin. 

Beurre de Malines. Colmar Nelis. 

La Bonne Malinaise. Thouin. 

Milanaise Cuveher. Colmar d'Hiver. 

The Winter Nelis holds, in our estimation, nearly the 
same rank among winter Pears that the Seckel does among 
the autumnal varieties. It is a veiy hardy and thrifty tree, 
and bears regular crops of j^ears, which always ripen well, 
and in succession. Branches diverging, rather slender, dark 
reddish brown. It is a Flemish Pear, and was originated by 
M. N61is, of Mechlin. 

Fruit of medium size, or usually a little below it, roundish 
obovate, narrowed-in near the stalk. Skin yellowish green 
at maturity, dotted Avith gray russet, and a good deal covered 
with russet patches and streaks, especially on the sunny side. 

* Virg-aHeu seems an American name, and is always liable to be 
confounded with the Virgouleuse, a very different fruit. The Doyenne 
(pronounced dicoyannay)^ literally deanship^ is probably an allusion 
to the Dean by whom it was first brought iato notice. 



THE PEAR. 583 

Stalk an inch and a half long, bent, and planted in a narrow 
cavity. Calyx open, with stiff, short divisions, placed in a 
shallow basin. Flesh yellowish white, fine-grained, buttery, 
and very melting, abounding with juice of a rich, saccharine, 
aromatic flavor. Best. In perfection in December, and 
keeps till the middle of January. 




Winter N6lis. 



Wilmington. 



A seedling of Passe Colmar, raised by Dr. Brinckle, of 
Philadelphia. Tree a moderate grower. Young wood dull 
yellow brown. 

Friiit medium, roundish oblate obtuse pyriform. Skin 
gi-eenish yellow, netted and patched with russet, and thickly 
springled with russet dots. Stalk long, curved, set in a small 
cavity, sometimes by a lip. Calyx open. Segments per- 
sistent. Basin rather shallow, uneven. Flesh whitish, fine, 
juicy, buttery, melting, sweet, pleasant, slightly aromatic. 
Yery good. September. 



584 



THE PLUM. 




Wilmington. 



CHAPTER XXVIII. 



THE PLUM. 



Prunus domestica^ L. Hosacew^ of botanists. 

Prunier, of the French; Pflaumenbaum, German; Prugno, Italian; 

Cirudo, Spanish. 



The original parent of most of the cultivated Plums of our 
gardens is a native of Asia and the southern parts of Europe, 
but it has become naturalized in this country, and in many 
parts of it is produced in the greatest abundance. That the 
soil and climate of the Middle States are admirably suited to 



THE PLUM. 585 

this fruit is sufficiently pi'oved by tlie almost spontaneous 
production of such varieties as the Washington, Jefferson, 
Lawrence's favorite, etc. ; sorts which equal or surpass in 
beauty or flavor the most celebrated Plums of France or Eng- 
land.* 

Uses. The finer kinds of plums are beautiful dessert fruits, 
of rich and luscious flavor. They are not, perhaps, so entirely 
wholesome as the peach and the pear, as, from their somewhat 
cloying and flatulent nature, unless when very perfectly ripe, 
they are more likely to disagree with weak stomachs. 

For the kitchen the plum is also very highly esteemed, 
being prized for tarts, pies, canning, sweetmeats, etc. In the 
South of France an excellent spirit is made from this fruit 
fermented with honey. In the western part of this State, 
where they are very abundant, they are halved, stoned, and 
dried in the sun or ovens in large quantities, and are then ex- 
cellent for winter use. For eating, the plum should be al- 
lowed to hang on the tree till perfectly ripe, and the fruit will 
always be finer in proportion as the tree has a more sunny 
exposure. The size and quality of the fruit is always greatly 
improved by thinning the fruit when it is half-grown. Indeed, 
to prevent rotting, and to have this fruit in its highest perfec- 
tion, no two plums should be allowed to touch each other 
while growing, and those who are willing to take this pains, 
are amply repaid by the superior quality of the fruit. 

One of the most impoi-tant forms of the plum in commerce 

* There are three species of wild plums indigenous to this country 
— of tolerable flavor, but seldom cultivated in our gardens. They are 
the following : — 

I. The Chickasaw Plum, (Prumis CMcasa, Michaux.) Fruit 
about three-fourths of an inch in diameter, round, and red or yellowish 
red, of a pleasant, subacid flavor, ripens pretty early. Skin thin. 
The branches are thorny, the head rather bushy, with narrow lanceo- 
late serrulate leaves, looking at a little distance somewhat like those 
of a peach-tree. It usually grows about 12 or 14 feet high ; but on 
the Prairies of Arkansas it is only 3 or 4 feet high, and in this form it 
is also common in Texas. The Dwarf Texas Plum, described by 
Kenrick, is only this species. It is quite ornamental. 

II. Wild Red or Yellow Plum. (P. Americana, Marshall.) 
Fruit roundish oval, skin thick, reddish orange, with a juicy, yeUow, 
subacid pulp. The leaves are ovate, coarsely serrate, and the old 
branches rough and somewhat thorny. Grows in hedges, and by the 
banks of streams, from Canada to the Gulf of Mexico. Tree from 
10 to 15 feet high. Fruit ripens in July and August. 

III. The Beach Plum, or Sand Plum. (P. Maritima, Wang. ) A 
low shrub with stout straggling branches, found mostly on the sandy 
sea-coast, from Massachusetts to Virginia, and seldom ripening well 
elsewhere. Fruit roundish, scarcely an inch in diameter, red or pur- 
ple, covered with a bloom. Pleasant but somewhat astringent. 
Leaves oval, finely serrate. 



58G THE PLUM. 

is that of 2^'i'unes, as they are exported from France to every 
part of the world. We quote the following interesting ac- 
count of the best mode of preparing prunes from the Abore- 
tum l^ritannicu7)i : — 

The he^t prunes are made near Tours, of the St. Catherine 
Plum and the Prune d'Agen ; and the best French plums (so 
called in England) are made in Provence, of the Perdrigon 
blanc, the Brignole, and the Prune d'Ast ; the Provence plums 
being the most fleshy, and having always most bloom. Both 
kinds are, however, made of these and other kind of plums, 
in various parts of France. The plums are gathered when 
just ripe enough to fall from the trees on their being slightly 
shaken. They are then laid, separately, on frames or sieves 
made of wicker-work or laths, and exposed for several days to 
the sun, till they become as soft as ripe medlars. When this 
is the case they are put into a spent oven shut quite close, and 
left there for twenty-four hours ; they are then taken out, and 
the oven being slightly reheated, they are put in again when it 
is rather warmer than it was before. The next day they are 
again taken out, and turned by slightly shaking the sieves. 
The oven is heated again, and they are put in a third time, 
when the oven is one-fourth degree hotter than it was the 
second time. After remaining twenty-four hours, they are 
taken out, and left to get quite cold. They are then rounded, 
an operation which is performed by turning the stone in the 
plum without breaking the skin, and pressing the two ends 
together between the thumb and finger. They are then 
again put upon the sieves, which are placed in an oven from 
which the bread has been just drawn. The door of the oven 
is closed, and the crevices are stopped round it with clay or 
dry grass. An hour afterwards the plums are taken out, and 
the oven is again shut, with a cup of water in it, for about 
two hours. When the water is so warm as just to be able to 
bear the finger in it, the prunes are again placed in the oven, 
and left there for twenty-four hours, when the opera- 
tion is finished, and they are put loosely into small, long, 
and rather deep boxes, for sale. The common sorts are 
gathered by shaking the trees ; but the finer kinds, for making 
French plums, must be gathered in the morning, before the 
rising of the sun, by taking hold of the stalk between the 
thumb and finger, without touching the fruit, which is laid 
gently on a bed of vine-leaves in a basket. When the 
baskets are filled, without the plums touching each other, 
they are removed to the fruit-room, where they are left for 
two or three days exposed to the sun and air ; after which the 
same process is employed as for the others ; and in this way 



THE PLUM. 587 

the delicate bloom is retained on the fruit, even when quite 
dry. 

Propagation and Culture. The plum is usually propa- 
gated in this country by sowing the seeds of any common free- 
gi'owing variety (avoiding the Damsons, which are not readily 
worked), and budding them, when two years old, with finer 
sorts. The stones should be planted as soon as gathered, in 
broad drills (as in planting peas), but about an inch and a half 
deep. In good soil the seedlings will reach eighteen inches 
or two feet in height the next season, and in the autumn or 
the ensuing spring they may be taken from the seed-beds, 
their tap-roots reduced, and all that are of suitable size 
planted at once in the nursery rows, the smaller ones being 
thickly bedded until after another season's growth. 

The stocks planted out in the nursery will ordinarily be 
ready for working about the ensuing midsummer, and as the 
plum is quite difficult to bud in this dry climate if the exact 
season is not chosen, the budder must watch the condition of 
the trees, and insert his buds as early as they are sufficiently 
firm, — say, in this neighborhood, about the 10th of July. 
Insert the buds, if possible, on the north side of the stock, 
that being more protected from the sun, and tie the bandage 
rather more tightly than for other trees. 

The English propagate very largely, by layers, three varie- 
ties of the common plum — the 3fuscle, the J^russels^ and 
the Pear Plum, which are almost exclusively employed for 
stocks with them. But we have not found these stocks 
superior to the seedlings raised from our common plums (the 
Blue Gage, Horse Plum, etc.), so abundant in all our gardens. 
For dwarfing, the seedlings of the Mirabelle are chiefly em- 
ployed. 

Open standard culture is the universal mode in America, 
as the plum is one of the hardiest of fruit-trees. It requires 
little or no pruning beyond that of thinning out a crowded 
head, or taking away decayed or broken branches, and this 
should be done before midsummer, to prevent the flow of gum. 
Old trees that have become barren maybe renovated by head- 
ing them in pretty severely, covering the wounds with a solu- 
tion of gum shellac, and giving them a good top-dressing at 
the roots. 

Soil. The Plum will grow vigorously in almost every 
part of this country, but it only bears its finest and most 
abundant crops in heavy loams, or in soils in which there is 
a considerable mixture of clay. In sandy soils the tree blos- 
soms and sets plentiful crops, but they are rarely perfected, 
falling a prey to the curculio, an insect that harbors in the 



588 THE FLUM. 

soil, and seems to find it difficnlt to penetrate or live in one 
of a heavy texture, while a warm, light, sandy soil is exceed- 
ingly favorable to its propagation. It is also undoubtedly 
true that a heavy soil is naturally the most favorable one. 
The surprising facility with which superior new varieties are 
raised merely by ordinary reproduction from seed, in certain 
parts of the valley of the Hudson, as at Hudson or near 
Albany, where the soil is quite clayey, and also the delicious 
Havor and great productiveness and health of the plum-tree 
there, almost without any care, while in adjacent districts of rich 
sandy land it is a very uncertain bearer, are very convincing 
proofs of the great importance of clayey soil for this fruit.* 

Where the whole soil of a place is light and sandy, we 
would recommend the employment of pure yellow loam or 
yellow clay in the place of manure, when preparing the bor- 
der or spaces for planting the plum. Very heavy clay, burned 
slowly by mixing it in large heaps with brush or fagots, is at 
once an admirable manure and alterative for such soils. 
Swamp muck is also one of the best substances, and espe- 
cially that from salt-water marshes. 

Common salt we have found one of the best fertilizers for 
the plum-tree. It greatly promotes its health and luxuriance. 

Insects and Diseases. There are but two drawbacks to 
the cultivation of the plum in the United States, but they 
are in some districts so great as almost to destroy the value 
of this tree. These are the curculio and the knots. 

The curculio, or plum-weevil {Rhynchcenus Nenuphar)^ 
is the uncompromising foe of all smooth-stone fruits. The 
cultivator of the Plum, the Nectarine, and the Apricot, 
in many parts of the country, after a flattering piofusion 
of snowy blossoms and an abundant promise in the thickly 
set young crops of fruit, has the frequent mortification 
of seeing nearly all, or indeed, often, the whole crop, fall from 
the trees when half or two-thirds giown. 

If he examines these falling fruits he will perceive on the 
surface of each, not far from the stalk, a small semi-circular 
scar. This scar is the crescent-shaped insignia of that little 
Turk the curculio — an insect so small as, perhaps, to have es- 
caped his observation for years, unless particularly drawn to 
it, but which nevertheless appropriates to himself the whole 
product of a tree, or an orchard of a thousand trees. 

The habits of this curculio, or plum-weevil, are not yet fully 

* When this was written it was generally supposed that the cur- 
culio would not attack the fruit of plums growing on trees in clayey 
soils ; but practical experience has shown, that such is not tha 
fact — Revisor. 




THE PLUM. 589 

and entirely ascertained. But careful observation has resulted 
in establishing the following points in its history : — 

The Plum-weevil is a small, dark brown 
beetle, with spots of white, yellow, and black. 
Its length is scarcely one-fifth of an inch. On 
its back are two black humps, and it is fur« 
nished with a pretty long, curved throat and 
snout, which, when it is at rest, is bent be- 
tween the forelegs. It is also provided with 
two wings, with which it flies through the 
air. How far this insect flies is yet a dis- 
puted- point, some cultivators affirming that 
it scarcely goes farther than a single tree, and 
others believing that it flies over a whole 
neighborhood. Our own observation inclines us to the be- 
lief that this insect emigrates just in proportion as it finds in 
more or less abundance the tender fruit for depositing its 
eggs. Very rarely do we see more than one puncture in a 
plum, and, if the insects are abundant, the trees of a single 
spot will not aflbrd a sufficient number for the purpose ; then 
there is little doubt (as we have seen them flying through the 
air), tliat the insect flies farther in search of a larger supply. 
But usually, we think, it remains nearly in the same neigh- 
borhood, or migrates but slowly. 

About a week or two after the blossoms have fallen from 
the trees, if we examine the fruit of the plum in a district 
where this insect abounds, we shall find the small, newly- 
formed fruit beginning to be punctured by the proboscis of 
the plum-weevil. The insect is so small and shy, that unless 
we watch closely it is very likely to escape our notice. But 
if we strike or shake the tree suddenly, it will fall in consider- 
able numbers on the ground, drawn up as if dead, and re- 
sembling a small raisin, or perhaps more nearly, a ripe hemp- 
seed. From the first of April until August this insect may 
be found, though we think its depredations on fruit, and in- 
deed its appearance in any quantity, are confined to the 
months of May and June in this climate. In places where it 
is very abundant, it also attacks to some extent the cherry, 
the peach, and even the apple and pear. 

Early in July the punctured plums begin to fall rapidly 
from the tree. The egg deposited in each, at first invisible, 
has become a white grub or larva, which slowly eats its way 
towards the stone or pit. As soon as it reaches this point the 
fruit falls to the ground. Here, if left undisturbed, the gi'ub 
soon finds its way into the soil. 

There, according to most cultivators of fruit, and to our 



590 THE PLUM. 

own observations, the grubs or larvae remain till the ensuing 
spring, when in their perfect form they again emerge as 
beetles and renew their ravages on the fruit. It is true that 
Harris and some other naturalists have proved that the in- 
sect does sometimes undergo its final transformation and 
emerge from the ground in twenty days, but we are inclined 
to the opinion that this only takes place with a small poi-tion 
of the brood, which, perhaps, have penetrated but a very 
short distance below the surface of the soil. These making 
their appearance in midsummer, and finding no young fruit, 
deposit their eggs in the young branches of trees, etc. But 
it is undeniable that the season of the plum-weevil is early 
spring, and that most of the larvae which produce the annual 
swarm, remain in the soil during the whole period interven- 
ing since the fall of the previous year's fruit. Plum-trees 
growing in hard-trodden court-yards usually bear plentiful 
crops. 

The modes of destroying the plum-weevil are the follow- 
ing :— 

1. Shaking the tree and killing the beetles. "Watch the 
young fruit, and you will perceive when the insect makes its 
appearance by its punctures upon them. Spread some sheets 
under the tree, and strike the trunk pretty sharply several 
times with a wooden mallet. The insects will quickly fall, and 
should be killed immediately. This should be repeated daily 
for weeks, or so long as the insects continue to make their 
appearance. Rej^eated trials have proved, beyond question, 
that this rather tedious mode is a very effectual one if per- 
sisted in.* Coops of chickens placed about under the trees at 
this season will assist in destroying the insects. 

Dr. E. S. Hull, of Alton, Illinois, has invented a machine 
for catching the curculio on a large scale, for orchard culture, 

* Merely shaking the tree is not sufficient. The following memo- 
randum, as additional proof, we quote from the Genesee Farmer : — 
' ' Under a tree in a remote part of the f ruit-g-arden, having spread the 
sheets, I made the following experiment : On shaking the tree well I 
caught five curculios ; on jarrmg it with the hand I caught twelve 
more ; and on striking the tree with a stone, eight more dropped on 
the sheets. I was now convinced that I had been in error ; and call- 
ing in assistance and using a hammer to jar the tree violently, we 
caught, in less than an hour, more than two hundred and sixty of 
these insects. " We will add to this, that to prevent injury to the tree 
a large wooden mallet should be substituted for a hammer, and it is 
better if a thick layer of cloth is bound over its head. A sharp stun- 
ning blow is found necessary to readily dislodge the insect, and as 
such, when given directly upon the bark of the tree, often causes a 
bruise, it is found to be a good practice to saw off a small limb and 
strike the blow upon the stump. 



THE PLUM. 691 

but not having seen it, we copy an extract from tlie Hearth 
and Home : — 

" This is nothing but a gigantic white umbrella, turned 
bottom upwards, mounted upon an immense wheelbarrov/, 
and split in front to receive the trunk of the tree which is to be 
operated upon. At the interior end of the split in front is a 
padded bumper, which strikes against the trunk as the opera- 
tor wheels the barrow, first against one tree, and then against 
another, and with two or three sudden jars fetches all the in- 
sects off the boughs into the white umbrella, which gapes 
widely open to receive them. Really, it is a most magnifi- 
cent institution, but for its practical success three things are 
necessary : 1st. Tliat the land should be decently clean, and 
not overgrown with rank weeds four or five feet high. 2d. 
That the orchard be a sufficiently large one to pay the interest 
on the prime cost of the machine. 3d. That the trees have a 
clean trunk of some three or four feet." 

For those wishing a full description of the machine, we re- 
fer them to the Doctor's own statement in the American Ento- 
mologist for July, 1869. 

. 2. Gathering the fruit and destroying the larvae. As the 
insect, in its larva or grub form, is yet within the plums when 
they fall prematurely from the tree, it is a very obvious mode 
of exterminating the next year's brood to gather these fallen 
fruits daily, and feed them to swine, boil, or otherwise destroy 
them. 

A simple and easy way of covering the difficulty, where 
there is a plum orchard or enclosure, is that of turning in 
swine and fowls during the whole season, when the stung 
plums are dropping to the ground. The fruit, and the 
insects contained in it, will thus be devoured together. 
This is an excellent expedient for the farmer, who bestows 
his time grudgingly on the cares of the garden. 

The knots, or black gum. In some parts of the country 
this is a most troublesome disease, and it has, in neighbor- 
hoods where it has been suffered to take its course, even de- 
stroyed the whole race of Plum-trees. 

The knots is a disease attacking the bark and wood. The 
former at first becomes swollen, afterwards bursts, and, 
finally, assumes the appearance of large, irregular, black 
limips, \\dth a hard, cracked, uneven surface, quite dry 
■within. The passage of the sap upwards becomes stopped 
by the compression of the branch by the tumor, and, finally, 
the poison seems to disseminate itself by the downward flow 
of the sap through the whole trunk, breaking out in various 
parts of it. 



592 THE PLUM. 

The sorts of plum most attacked by this disease are those 
with purple fruit, and we have never known the green or 
yellow fruited varieties infected, until the other sorts had 
first become filled with the knots. The common Horse Plum 
and Damson appear to be the first to fall a pray to it, and it 
is more difiicult to eradicate it from them than from most 
other sorts. The common Morello cherry is also very often 
injured by the same disease, and, in some districts, the sweet 
cherry also. 

There is yet some doubt respecting the precise cause of 
these knotty excrescences, though there is every reason to 
think it is the work of an insect. Professor Peck and Dr. 
Harris believe that they are caused by the same curculio or 
plum-weevil that stings the fruit ; the second brood of which, 
finding no fruit ready, choose the branches of this tree and 
the cherry. This observation would seem to be confirmed by 
the fact that the grubs or larvae of the plum-weevil are fre- 
quently found in these warts, and that the beetles have been 
seen stinging the branches. 

On the other hand, the following facts are worthy of atten- 
tion : First, in some parts of the country where the curculio 
has been troublesome for many years, the knots have never 
been known. Secondly, in many cases the knots have been 
abundant on Plum-trees, when the fruit was entirely fair and 
uninjured by the curculio, even upon the same branches. 

These facts seem so irreconcilable with the opinion that the 
curculio produces both these effects, that we rather incline at 
present to the belief, that though the curculio deposits its 
eggs in the tumors on the branches while they are yet soft and^ 
tender, yet it is not to the curculio, but to some other insect 
or cause that we owe this unsightly disease. 

Practically, however, this is of little account. The experi- 
ence of many persons, besides ourselves, has proved most 
satisfactorily that it is easy to extirpate this malady, if it is 
taken in season and unremittingly pursued. As early as pos- 
sible in spring the whole of the infected trees should be ex- 
amined, and every branch and twig that shows a tumor 
should be cut off and immediately burned. Whatever may 
be the insect, we thus destroy it, and, as experience has 
taught us that the malady spreads rapidly, we will thus effec- 
tually prevent its increase. If the trees are considerably at- 
tacked by it, it will probably be necessary to go over them 
again about the middle of May, but, usually, once a year will 
be sufficient. If any of the trees are very much covered with 
these knots, it is better to head back the shoots severely, or 
dig them up and burn them outright, and it will be necessary 



THE PLUM. 593 

to prevail upon your neighbors, if they are near ones, to enter 
iiito the plan, or your own labors will be of little value. 
Pursue this simple and straightforward practice for two or 
three seasons (covering any large wounds made with the solu- 
tion of gum shellac), and the knots will be found to disappear, 
the curculio to the contrary notwithstanding. 

Varieties. There are now a pretty large number of fine 
plums, and some most important additions have been made by 
the seedlings raised in this country. The Green Gage still 
stands at the head of the list for high flavor, though several 
other sorts are nearly or quite equal to it. The Washington, 
the Jefferson, and the Madison are among the largest and 
most beautiful ; and Coe's Golden Drop and Reine Claude de 
Bavay are very desirable for their late maturity. 

In describing Plums, the surface of the young wood, when 
just ripened, is an important character ; as it is smooth in 
some varieties, and doviray, or covered with soft hairs, in 
others. In some varieties, the flesh ^:)a7-<s from th^e stone, 
while in others it adheres. And, finally, the depressed line or 
channel which runs down one side of the exterior surface of 
the plum is called the suture, and the prominence or absence 
of this feature enables us to distinguish many kinds at first 
sight. 

VARIETIES. 

Bavay's Green Gage. 

Reine Claude de Bavay. Monstrueuse de Bavay. Saint Clair. 

Kaised by Major Esperen, and dedicated to M. De Bavay, 

of Vilvorde. A very vig- 
orous grower, very pro- 
ductive, and a valuable 
addition to the late vari- 
eties. Branches smooth. 
Fruit large, roundish, 
slightly depressed. Skin 
greenish yellow, with 
stripes and splashes of 
green, covered with a thin 
bloom. Suture medium. 
Apex dimpled. Stalk 
short and stout, set in a 
small cavity. Flesh yel- 
low, juicy, melting, with 
a sugary, rich, excellent 

Bayay's Green Gage. flavor J separates from 

38 




594 



THE PLUM. 



the stone. Best. Last of September and first of Octo- 
ber. 

Belgian Purple. 
Bleu de Belgique. Bleu de Perque. 



From Belgium. Tree vig- 
orous. Branches smooth. 
Buds prominent. 

Pruit rather large, round- 
ish oval. Suture shallow. 
Apex sunken. Skin deep 
brownish purple, covered 
with a blue bloom. Stalk 
half inch long, rather slen- 
der. Cavity large. Plesh 
a little coarse, greenish, 
juicy, rich, sugary; ad- 
heres to the stone. Very 
good. Early September. 




Belgian Pnrple. 





Bleecker's Gage. 



Blue Lnpferatrice. 



THE PLUM. 595 

Bleecker's Gage. 
German Gage. Bleecker's Yellow. Bleecker's Yellow Gage. 

A fruit of the first quality, not only excellent but re- 
markably hardy, and a good and regular bearer. It was 
raised by the late Mrs. Bleecker, of Albany. Tree very 
vigorous. Branches downy. 

Fruit of medium size, roundish oval, very regular. Su- 
ture scarcely perceptible. Stalk quite long, an inch or more, 
straight and pretty stout, downy, slightly inserted. Skin 
yellow, with numerous imbedded white specks, and a thin 
white bloom. Flesh yellow, rich, sweet, and luscious in 
flavor ; separates almost entirely from stone, which is pointed 
at both ends. Easily distinguished from Yellow Gage by its 
longer and stouter stalk. Yery good. Last of August. 

Blue Imp^ratrice. 

Imperatrice. Violette. Empress. 

Veritable Imperatrice. Imperatrice Violet. Violet Empress. 

The true Blue Imperatrice is an admirable Plum, one of 
the finest of the late plums, hanging for a long time on the 
tree, and may be kept in the fruit-room a considerable period 
after being gathered. It is rich, sugary, and excellent. The 
branches are long, smooth, and slender, and the smaller twigs 
start out at nearly right angles with the main branches. 

Fruit of medium size, oval obovate obtuse, tapering most 
towards the stalk. Stalk nearly an inch long, set in a slight 
hollow. Skin deep purple, covered with a thick blue bloom. 
Flesh greenish yellow, pretty firm, rather dry, but quite rich 
and sugary, adhering closely to the stone. Yery good. 
Bipens in October, and will hang, in sheltered situations, till 
the middle of November. 

Bradshaw. 
Black Imperial. Blue Imperial. 

Tree an upright, vigorous grower. Branches smooth, 
brownish. 

Fruit large, oval obovate, sometimes with a slight neck. 
Suture half round, broad, shallow. Apex a little sunk. 
Skin reddish purple, covered with a light blue bloom. Stalk 
rather stout, curved, set in a small cavity. Flesh yellowish, 
coarse, juicy, brisk, pleasant ; adheres partially to the stone. 
Good to very good. August. 



596 



THE PLUM. 




BradshaAV. 



Coe's Golden Drop. 



Bury Seedling, 
Coe's Imperial. 
New Golden Drop. 
Fair's Golden Drop. 
Golden Gage. 



Waterloo of some. 
Goutte d'Or. 
Coe's Plum. 
Prune Goutte d'Or. 



Raised by Mr. Coe, an English gardener, near London. 
Tree moderately vigorous, productive ; requires a warm, late 
season to ripen it north of 41° latitude. Branches smooth. 

Fruit of the largest size, oval, with a well-marked suture, 
on one side of which it is a little more swollen than the 
other, the outline narrowing towards the stalk. Skin light 
yellow, with a number of rich dark red spots on the sunny 
side. Stalk nearly an inch long, rather stiff, set on the end 
of the fruit. Flesh yellow, rather firm, adhering closely to 
the stone, which is quite pointed. Flavor rich, sweet, and 
deKcious. Very good. Last of September. 



THE PLUM. 



597 




Coe's Golden Drop. 



Coe's Violet. 
Coe's Golden Drop Violette, 

Tree vigorous. Branches smooth, dark brown. 

Fruit large, oval. Suture large, extending a little beyond 
the apex. Skin light reddish, thickly sprinkled with brown 
dots and a lilac bloom. Stalk rather long and stout. Cavity 
small. Flesh yellowish, juicy, sweet; adheres to the stone. 
Good to very good. September. 



Copper. 
French Copper. 

An old Plum, very productive, profitable, and a good 
market sort. Tree vigorous. Branches smooth. 

Fruit medium or below, oval, without suture and with a 
slight mamelon neck. Skin deep copper color, covered with 
a thick blue bloom. Stalk rather long, slender, set on a point 



598 



THE PLUM. 



witliout depression, 
to the stone. Good. 



Flesh greenish, jnicy, and acid ; adheres 
Valued for cooking. Last of September. 





Coe's Violet. 



Copper. 



Damson. 



Common Damson, 
Black Damson. 



Purple Damson. 

Early Damson of many. 



The common oval Blue Damson is almost too well known 
to need description, as every cottage garden in the country 
contains this tree, and thousands of bushels are annually sold 
in the market for preserves. The tree is enormously produc- 
tive, but in the hands of careless cultivators is liable to be 
rendered worthless by the knots, which are easily extirpated 
if the diseased branches are regularly burned every winter or 
spring. Branches slender, a little thorny, and downy. 

Fruit small, oval, about an inch long. Skin purple, cov- 
ered with thick blue bloom. Flesh melting and juicy, rather 
tart ; separates partially from the stone. September. 

As the Damson is frequently produced from seed, it varies 
somewhat in character. 

The Shropshire or Prune Damson is an English purple 
variety, rather obovate in figure, but little superior to our 



THE PLUM. 



599 



common sort. The Sweet Damson resembles the common 
Damson, and is but slightly acid. 

The Late Black Damson, Late Purple Damson, Prince's 
Early Damson, Small Ked Damson, Small White Damson, 
Large White Damson, are also varieties not of sufficient 
value or distinctness to render separate description necessary. 

The Winter Damson is a valuable market sort from its 
extreme lateness. It is small, round, purple, covered with a 
very thick light blue bloom. Flesh greenish, acid, with a 
slight astringency, but makes good preserves. It bears enor- 
mous crops, and will hang on the tree till the middle of No- 
vember, six weeks after the common Damson, uninjured by 
the early frosts. 

De D^lice. 

A foreign variety of excellence. Tree moderately vigorous 
and productive. Branches smooth. 

Fruit medium, roundish oval, with a slight neck, a little 
swollen on one side. Suture small. Skin green, marbled and 
shaded with violet, and covered with a thin bloom. Stalk 
three-fourths of an inch long, rather stout, very slightly in- 
serted. Flesh orange yellow, juicy, melting, with a rich, 
sugary, luscious flavor ; adheres slightly to the stone. Very 
good. Kipens the last of September. 




DeDdUce. 



De Montf ort. 



600 



THE PLUM. 



De Montfort. 

A seedling of Prevost. Tree of moderate growth, spread- 
ing, very productive. Branches smooth. 

Fruit medium size, roundish oval. Suture large, extend- 
ing to apex. Skin dull purple, with russet dots and stripes, 
a thin blue bloom. Stalk half an inch long, rather stout, 
set in a small cavity. Flesh greenish, juice abundant, sweet, 
and rich; separates from the stone. Yery good. Ripens 
last of August. 



Denniston's Superb. 
Madison. 



An excellent seedling, from Mr. Denniston's famous plum 
orchard, near Albany, N. Y., of the Green Gage family, a 

third larger than the latter 
variety, and nearly as rich in 
flavor. Tree very vigorous and 
productive. Branches downy. 
Fruit round, a little flat- 
tened, and having a distinct 
suture, often extending quite 
round the fruit. Skin pale 
yellowish green, marked with 
a few large purple blotches and 
dots, and overspread with a 
thin bloom. Stalk rough, 
three-fourths of an inch long, 
set in a cavity of moderate size. 
Flesh very thick (the stone be- 
ing small), moderately juicy, 
with a rich vinous flavor ; 
stone parts readily, and is 
roundish and thick. Best. 
Middle and last of August. 




Denniston's Superb. 



Dorr's Favorite. 

Originated with Elisha Dorr, Albany, N. Y. Tree moder- 
ately vigorous. Branches smooth, brownish. 

Fruit large, oval, with a slight neck. Suture broad. Apex 
a little sunk. Skin yellowish, marbled and dotted in the &un 
with purplish crimson, thin lilac bloom. Stalk long. Cavity 
small. Flesh yellowish, a little coarse, juicy, sweet ; adheiei 
to the stone. Good to very good. Last of September. 



THE PLUM. 



6C1 





Dorr's Favorite. 



Early Green (Jage. 



Early Green Gage. 
Reine Claude Hative. 

A new early foreign variety. Tree vigorous and produc- 
tive. Branches smooth. 

Fruit small to medium, roundish, regular. Skin pale green- 
ish yellow, sometimes with a shade of red in the sun, and 
covered with a thin whitish bloom. Stalk short and small, 
inserted in a small, narrow cavity. Flesh greenish yellow, 
sugary, juicy and rich ; separates from the stone, which is 
small -and thin. Ripens the first week in August. 



Foote's Golden Gage. 

Tree very vigorous, upright. Branches slightly downy, 
reddish brown. 

Fruit large, nearly globular. Suture shallow, half round. 
Skin golden yellow, with obscure splashes of green, and shaded 
with red in the sun; thin bloom. Stalk slender. Cavity 
small. Flesh yellow, juicy, sweet, slightly vinous; adheres 
very slightly to the stone. Very good. Early Septem- 
ber. 



601 



THE PLUM. 




Foote's Golden Gage. 



Fulton. 



Fulton. 

Origin uncertain. Found at Johnstown, Fulton Co., IsT. Y. 
Tree vigorous and productive. Branches smooth, reddish. 

Fruit rather large, roundish oval. Suture shallow, half 
round. Skin whitish yellow, covered with a bloom, blotched 
and marbled in the sun. Stalk rather stout. Cavity large. 
Flesh golden yellow, juicy, sugary, vinous. Good to very 
good. Separates from the stone. Early October. 



German Prune. 



Common Quetsche, 

True Large German Prune. 

Turkish Quetsche. 

Leipzic. 

Sweet Prune. 

Damask. 

Imperatrice Violette. 

Imperatrice Violette Grosse. 

Damas Violet Gros. 

Zwetsche. 



Quetsche Grosse. 

Prune d'Allemagne. 

Quetsche d'Allemagne Grosse 

Damas Gros. 

Covetche. 

Early Russian. 

German Quetsche. Couetsche. 

Koetsche. 

Quetzen. 

Large German Prune. 



So many Plums are cultivated under the name of German 
Prune that is difficult to fix this fickle title, a circumstance 
owing to the fact that the prune frequently comes the same, 
or nearly the same, from seed, and in prune-growing districts 
this is a popular way of increasing them, while it, of course, 
gives rise to many shades of character. It is a valuable class 



THE PLUM. 



603 



of plums, of fair quality for the table, but most esteemed for 
drying and preserving ; abundant bearers, and hanging long 
on the tree. Branches smooth. The common German Prune 
is described as follows : — 

Fruit long oval, nearly two inches long, peculiarly swollen 
on one side, and drawn out towards the stalk. Suture dis- 
tinctly marked. Skin purple, with a thick blue bloom. Stalk 
three-fourths of an inch long, slender, slightly inserted. Flesh 
firm, green, sweet, and pleasant ; separates from the stone, 
which is flat, very long, and a little curved. Good to very 
good. 10th of September. 

This prune is, perhaps, the most universal and most valu- 
able fruit-tree in Germany, Hungary, Saxony, and all Central 
Europe. Preserved, it is used in winter as a substitute for 
butter by the laboring peasantry ; and dried, it is a source of 
large profit in commerce. 

The Austrian Quetsche, Thomp. ( Quetsche de Dreme, 
JBremen JPriine), is a sub-variety, much like the foregoing, 
purple, a freestone, of rather better fiavor, and ripening some- 
what later. 

St. James' Quetsche is another variety, with smooth 
branches, and oblong fruit of medium size. Flesh purple, 
adheres to the stone, of very good flavor. It yields good crops. 
September. 





German Prune. 



Golden Esperin. 



604 THE PLUM. 

Golden Esperen. 
Cloth of Gold Esperen. Drap d'Or Esperen. 

Kaised by Major Esperen. Tree of moderate growth, 
spreading. Buds large, pointed, a promising variety. 
Branches smooth, reddish brown. 

Fruit large, roundish oval. Skin golden yellow, with light 
streaks of green beneath, covered with a thin bloom, and a 
few crimson dots on the sunny side. Suture shallow. Stalk 
short and rather stout, in a small cavity. Flesh light yel- 
lowish, rather (hoarse, very juicy, sugary, and rich. Good to 
very good. Adheres partially to the stone. Kipens last of 
August. 

Green Gage. 

Bruyn Gage. Aloise's Green Gage. 
Bradford Gage. Goring's Golden Gage. 
Wilmot's Green Gage. Great Green Damask. 
New Green Gage. Ida Green Gage. 



Late Green Gage. Mirabelle Vert Double. 



Isleworth Green Gage. Queen Claudia. 

Brugnon Gage. Rensselaer Gage. 

Reine Claude. Schuyler Gage, incorrectly. 

Grosse Reine Claude. Trompe Garyon. 

Grosse Reine. Trompe Valet. 

Damas Vert. Verducia. 

Sucrin Vert, Verdochio. 

Vert Bonne. Verte Tiquetee, 

Abricot Vert. Murray's Reine Claudia. 

Dauphine. Huling's Reine Claudia. 

Louis Brun ? Reine Claudia blanche la grosse. 

Abricotee Sageret ? Gros Damas vert. 

Ida Gage . Livingston Manor. 

Cant's late Green Gage. Reine Claude Doree, 

The Green Gage is universally admitted to hold the first 
rank in flavor among all Plums, and is everywhere highly 
esteemed. In France this variety is generally known as the 
Heine Claude, having, it is said, been introduced into that 
country by Queen Claude, wife of Francis I. During the 
last century an English family by the name of Gage ob- 
tained a number of fruit-trees among the monks of Chartreuse, 
near Paris. Among them was a tree of this plum, which, 
having lost its name, was called by the gardener the Green 
Gage. It is pronounced, by Lindley, the best plum in Eng- 
land, and we nlust admit that we have no superior to it 
here. 

The Green Gage is a very short-jointed, slow-growing tree, 
of spreading and rather dwarfish habit. It is an abundant 



THE PLUM. 



605 



and pretty regular bearer, though the fruit is a little liable to 
crack upon the tree in wet seasons. Branches smooth. Buds 
with large shoulders. 

Fruit round, rather small, sel- 
dom of medium size. Suture faintly- 
marked, but extending from the 
stalk to the apex. Skin green, or 
yelloA\dsh green at full maturity, 
when it is often a little dotted or 
marbled with red. Stalk half to 
three-fourths of an inch long, slen- 
der, very slightly inserted. Flesh 
pale green, exceedingly melting and 
juicy, and usually separates freely 
from the stone. Flavor at once 
sprightly and very luscious. Best. 
Eipe about the middle of August. ^'^^"^ ^*?«- 

There are several seedling varieties of this Plum in various 
parts of this country, but none superior, or scarcely equal, to 
the old. 




Guthrie's Late Green. 
Miaette. 

Raised by Mr. Guthrie, Scotland. A very rapid grower. 
Branches smooth. 

Fruit medium, globular, swollen on one side. Skin yellow, 




Guthrie^s Late Green. 



Henry Clay. 



606 



THE PLUM. 



with splashes of green, and covered with a thin bloom. Stalk 
three-fourths of an inch long, inserted in a small cavity. 
Flesh greenish yellow, juicy, sugary, rich; adheres to the 
stone. Yery good. Early September. 



Henry Clay. 

Raised by Elisha Dorr, Albany, N. Y. Tree vigorous 
and productive. Its great beauty will make it desirable. 
Branches smooth. 

Fruit medium, somewhat oval, inclining to a neck, with 
a slight suture. Skin yellow, with a light bloom, and the 
cheek beautifully marbled and shaded with red. Stalk long, 
slender, inserted in a small cavity. Flesh yellow, juicy, and 
sweet ; adheres slightly to the stone. . Good to very good. 
Last of August. 

Howard's Favorite. 

Baised by E. Dorr, Albany, N. Y. Tree a vigorous grower, 
very productive. Branches smooth. 

Fruit large, oval, narrowing toward the stalk, and flattened 
at apex. Suture shallow, a little more than half round. Skin 





Howard's Favorite. 



Hudson Gage. 



pale yellow, dotted and marbled with carmine in the sun, 
covered with a thin lilac bloom. Stalk rather long. Cavity 
small. Flesh yellow, juicy, sweet ; adheres to the stone. 
Good to very good. September. 



THE PLUM. 607 

Hudson Gage. 
Reine Claude d'Hudson. 

Raised by L.U Lawrence, of Hudson, N. Y. Tree thrifty, 
productive. Branches downy. 

Fruit of medium size, oval, a little enlarged on one side of 
the obscure suture. Skin yellow, clouded with green streaks 
under the skin, and covered with a thin white bloom. Stalk 
short, little more than half an inch long, inserted in a mod- 
erate hollow. Flesh greenish, very juicy and melting, with a 
rich, sprightly, excellent flavor. It separates from the stone 
(adhering very slightly). Yery good. First week in August. 

Imperial Gage. 

Flushing Gage. Reine Claude Imperi^e. 

WTiite Grage. Prince's Gage. 

Prince's Imperial Gage. Admiral de Rigny. 

Superior Green Gage. Prince's WTiite Gage. 

Prince's Imperial 

The Imperial Gage has long 
enjoyed the reputation of one 
of the most excellent and pro- 
ductive of Plums. It was 
raised at Prince's Nursery, 
Flushihg, N Y., from the seed 
of the Green Gage, and the fact 
of the fruit of a single tree near 
P>oston having produced fruit to 
the value of nearly fifty dollars 
annually, has often been repeat- 
ed as a proof of the profit of its 
cultivation for market. The 
tree grows freely and rises rap- 
idly, and has long dark shoots, 
slightly downy. 

Fruit rather above medium 
size, oval, with a distinct su- 
ture. Stalk nearly an inch long, mpena age. 
slightly hairy, and pretty stout, inserted in an even hollow. 
Skin pale green until fully ripe, when it is tinged with yellow, 
showing a peculiar marhling of dull green stri2)es, and covered 
with copious white bloom. Flesh greenish, very juicy, melt- 
ing, and rich, with a very slightly agreeable flavor ; it sepa- 
rates pretty freely from the stone. The latter is oval, and 
pointed at both ends. Best. Early September. 




608 



THE PLUM. 




Imperial Ottoman. 



to the 
good. 



Imperial Ottoman. 

A very neat early Plum, of 
good jSavor, and a prolific bearer. 
It has the reputation of having 
been brought from Turkey, but 
it is uncertain whether this is 
correct. Tree vigorous, upright. 
Branches long, slightly downy. 
Fruit scarcely below medium 
size, roundish, between Green 
Gage and the American Yellow 
Gage in appearance, and having 
a suture on one side, from the 
stalk half way down. Stalk 
downy, slender, curved, three- 
fourths of an inch long, inserted 
in a very slight cavity. Skin 
dull yellow, clouded with darker 
streaks, and covered with a thin 
bloom. It adheres considerably 
stone. The flesh is juicy, sweet, melting. Good to very 
Last of July. 

Jefferson. 

If we were asked which 
we think the most desir- 
able and beautiful of 
all dessert Plums, we 
should undoubtedly give 
the name of this new 
variety. When fully ripe, 
it is nearly equal in fla- 
vor to the Green Gage, 
that unsurpassable stan- 
dard of flavor. But 
when we contrast the 
small appearance of the 
Green Gage with the un- 
usual size and beauty of 
the Jefferson, we must 
admit that it takes the 
very first rank. It is 
about ten days or a fort- 
night later, than the 
Washington, ripening the 
last of August. 
Jefferson. Wc receired the Jef- 




THE PLUM. 



609 



ferson Plum, a few years ago, from the late Judge Buel, by 
whom it was raised and named. It is a good moderate grower 
and regular bearer, and the crop is very handsome on the tree. 
Branches slightly downy. 

Fruit large, oval, slightly narrowed on one side towards the 
stalk. Skin golden yellow, with a beautiful purplish-red 
cheek, and covered with a thin white bloom. Stalk an inch 
long, pretty stout, very slightly inserted. Suture indistinct. 
Flesh deep orange ; parts freely and almost entirely from the 
stone, which is long and pointed. Very rich, juicy, luscious, 
and high flavored. Best. 



July Green Gage. 



Reine Claude de Bavay Hative. 

An excellent foreign vari- 
ety. Tree vigorous, branches 
smooth. Fruit medium, 
roundish, slightly oblong. 
Suture distinct, a little more 
than half round. Skin green- 
ish yellow, tinged with pur- 
ple in the sun, thin bloom.. 
Stalk rather stout. Cavity 
broad, shallow. Flesh yel- 
low, juicy, sweet, rich ; sep- 
arates from the stone. Very 
good. ■ Ripens the middle of 
August. 



Early Bavay. 




Jnly Green Gage. 



Lawrence's Favorite. 



Lawrence's Gage. 



Reine Claude de Lawrence. 



Lawrence's Favorite is a fruit of high merit, raised by Mr. 
L. U. Lawrence, of Hudson, N. Y., from a seed of the Green 
Gage. 

The general appearance of the fruit is like that of its pa- 
rent, except that it is much larger. It hangs well on the 
tree, and its size, flavor, and productiveness should give it 
a place in every garden. 

Lawrence's Favorite forms an upright tree of thrifty 
growth. Young branches smooth. 
39 



610 



THE PLUM. 



Fruit large, heavy, roundish, a little flattened at either end. 
Skin dull yellowish green, clouded with streaks of a darker 
shade beneath, and covered with a light bluish-green bloom. 

The upper part of the fruit, 
when fully ripe, is covered 
with a. peculiar brownish net- 
work, and a few reddish dots. 
Stalk short, only half an 
inch long, slender, inserted 
in a narrow cavity. Flesh 
greenish, resembling that of 
the Green Gage, remarkably 
juicy and melting, perhaps 
scarcely so rich as the latter, 
but with a very rich, spright- 
ly, vinous flavor, and one of 
the most delicious of plums. 
The flesh sometimes adheres a 
little when not fully ripe, but 
then separates freely. Best. 
Middle of August. 




LawTence's Favorite. 



Lombard. 
Bleecker's Scarlet. Beekman's Scarlet. Montgomery Prune. 

Tree very vigorous, hardy, has strikingly crimpled leaves, 
bright purple glossy shoots, very productive, popular. 

It was called the Lombard 
Plum b}^ the Massachusetts Hor- 
ticultural Society, in compliment 
to Mr. Lombard, of Springfield, 
Massachusetts, who first brought 
it into notice in that State ; and 
it is said to have been received by 
him from Judge Piatt, of Whites- 
borough, N. Y., who raised it from 
seed. But it was previously well 
known here by the name oi.J^leeck- 
er''s /Scarlet. Never having been 
described under that name, how- 
ever, we adopt the present title. 

Fruit of medium size, roundish 
oval, slightly flattened at either 
end. Suture obscure. Stalk quite 
slender, scarcely three-fourths of an inch long, set in a broad, 
abruptly narrowing cavity. Skin delicate violet red, paler in 




Lombard. 



THE PLUM. 



611 



the sliade, dotted with red, and dusted thinly with bloom. 
Flesh deep yellow, juicy, and pleasant, but not rich; adhering 
to the stone. Good. Middle and last of August. 



McLaughlin. 

Rafsed by James McLaughlin, Bangor, Me. Tree hardy, 
vigorous, and productive, a valuable variety, nearly or quite 
equal to Green Gage. Branches smooth. 

Fruit large, nearly round, oblate, flattened at both ends. 
Suture slight. Stalk three-fourths of an inch long, inserted 
in a small cavity by a ring. Skin thin and tender, yellow, 
dotted and marbled with red on the sunny side, and covered 
with a thin bloom. Flesh dull yellow, rather firm, juicy, very 
sweet and luscious, perfumed. It adheres to the stone. Best. 
Last of August. 





McLaughlin. . 


Miner. 


Miner. 


Hinckley. 
Isabel. 


Gillett. 
Townsend. 


Robinson. 



This is an improved variety of the wild or Chickasaw Plum ; 
originated with Mr. Miner, Lancaster, Pa. Tree hardy, vigor- 
ous, blossoms late, very productive, and valuable as a cooking 
and market fruit. Branches smooth, dark red. 

Fruit medium, roundish oblong, pointed at apex. Skin 
dark purplish red, with a fine bloom. Stalk medium, slender, 
inserted in a small cavity. Flesh soft, juicy, vinous ; adheres 
to the stone. Early October. 



612 THE PLUM. 



Oullin's Golden. 

Beine Claude d'Oullins. Oullin's Golden Gage. ^ 

Keine Claude Precoce. Monstrueuse d'OulHns. 

Ouillin's Gage. 

This is a German Plum, large and showy. Tree very vig- 
orous and productive, with smooth branches, stout, short 
jointed. 




Oullin's Golden. 

Fruit large, roundish inclining to oblong. Suture broad 
and shallow, ending at apex, which is shallow. Skin pale green- 
ish yellow, covered with a thin whitish bloom, and sometimes 
a few red dots in the sun. Stalk of medium length, slender, 
inserted in a large deep cavity. Flesh greenish yellow, juicy, 
sugary, and rich ; adheres slightly to the stone at one edge, 
which is small and rather thin. Ripens from the middle to 
the last of August. 

Pond's Seedling. 
Plum de I'lnde. Fontlull. Pond's Purple. 

English origin. Tree very vigorous and productive ; a beau- 
tiful fruit. Branches smooth, grayish. 

Fruit very large, oval, tapering a little towards the stalk, 
sometimes with a mamelon neck. Skin yellowish, nearly cov- 



THE PLUM. 613 

ered with bright red or carmine, having a thin whitish bloom, 
and sprinkled with brownish dots. Flesh yellow, a little 
coarse, juicy, and sugary, but not rich. Good. Middle of 
September. 




Pond's Seedling (English). 



Prince Englebert. 



From Belgium. This is a promising variety for market 
growing, as the tree is a great bearer, and the fruit valua- 
ble for dessert and cooking. Tree vigorous. Branches 
smooth. 

Fruit large, oblong oval. Suture very slight, one side a 
little enlarged. Skin very deep purple, sprinkled with brown 
dots, and covered with a deep blue bloom. Stalk rather stout, 
set in a deep cavity. Flesh yellowish green, juic}'^, sugary ; 
separates from the stone. Very good. Last of August. 



6H 



THE PLUM. 




Prince Englebert. 



Prince's Yellow Gage. 



Prince's Yellow Gage. 



American Yellow Gage of some. 



White Gage of some. 



The Yellow Gage was raised so long ago as the year 1783, 
by the elder Mr. Prince, of Flushing, L. I. Its great hardi- 
ness and productiveness, joined to its rich, sugary flavor, make 
it a favorite sort. Branches smooth, short-jointed, and the 
tree forming a large spreading head. 

Fruit a little above medium size, oval, rather broadest to- 
wards the stalk. Suture a mere line. Skin golden yellow, a 
little clouded, and covered with a copious white bloom. Stalk 
an inch long, inserted in a small round cavity. Flesh deep 
yellow, rich, sugary, and melting, though sometimes rather 
dry; parts freely from the stone. Very good. Early in 
August. 

Prune d'Agen. 

D'Agen. Kobe de Sergent. St. Maurin. 

Prune d'Ast. Agen Datte. Prune de Brignole of some. 

Prune du Roi. 



A foreign variety of excellent quality. Tree of moderate 
growth. Branches smooth. Very productive. 

Fruit medium size, oval, slightly necked. Suture small. 



THE PLUM. 



615 



Skin violet purple, covered with a thick bloom and numerous 
small dots. Stalk nearly an inch long, a little curved, set in 
a small depression. Flesh greenish yellow, juicy, sugary, rich, 
and delicious, slightly adherent to the stone. Best. Middle 
and last of September. 





Prune d'Agen. 



Purple Favorite. 



Purple Favorite. 

This delicious fruit received its name from us some years 
ago. The tree from which the stock now in this country was 
derived, stood for many years (until it died of old age) in the 
centre of the principal garden here, and was planted by the 
father of the author. Its origin we were never able to learn, 
and we have not been able during all our pomological re- 
searches and comparisons to identify it with any other sort. 

The Purple Favorite, when in perfection, is not surpassed 
by any other Plum in luscious flavor. It is more juicy and 
melting than the Purple Gage, and has some aflanity to the 
Diapree Rouge, or Mimms. It should have a place in every 
garden, as it bears well, and is very hardy. In the nursery 
it has the dwarfish habit of the Green Gage, but more slender 
shoots. Branches nearly smooth, short jointed. 

Fruit medium size, often large, roundish obovate. Suture 
none. Skin light brown in the shade, brownish purple in the 
sun, dotted with numerous golden specks, and dusted with 
thin, light blue bloom. Stalk three-fourths to one inch long, 
set in a very slight depression. Flesh pale gi-eenish, verj 



616 THE PLUM. 

juicy, tender, melting, with a luscious sweetness. Parts freely 
from the stone, which is very small and roundish. Best. 
Begins to ripen about the 20th of August, and will hang for 
a fortnight on the tree. 

Purple Gage. 

Reine Claude Violette. Violette Queen Claude. 

Die Violette Konigin Claudie. Violet Gage. 

The Purple Gage holds the first place for high flavor among 
purple plums abroad. Although it is well known in France 
under the title of the Keine Claude Yiolette, as in England 
under that of the Purple Gage, yet its native country is 

not precisely determined. Tree 
moderately vigorous. Branches 
smooth, much like those of the 
Green Gage. 

Fruit medium sized, shaped like 
the Green Gage, roundish, a little 
flattened. Suture shallow, but 
distinct. Stalk an inch long, rath- 
er thick, set in a narrow cavity. 
Skin a little thick, violet, dotted 
with pale yellow, and covered 
with a light blue bloom. Flesh 
greenish yellow, rather firm, rich, 
sugary, and very high-flavored ; 
separates from the stone, which 
Purple Gage. ^^ ^^'^^ ^^^ compressed. Pipens 

rather late, and will hang on the 
tree — shrivelling a little, but not cracking — all the month of 
September. Very good. 



Keagle's Gage. 

Another of the seedlings raised by C. Beagles, Schenec- 
tady, N. Y., from seed of the Washington. Tree vigorous, 
upright. Branches smooth. 

Fruit medium, nearly globular. Suture broad and shal- 
low. Apex sunken. Skin gi-eenish yellow, with splashes of 
darker green, and covered with a bloom. Stalk medium in 
length and thickness. Cavity large. Flesh greenish yellow, 
juicy, sweet, slightly vinous ; separates from the stone. Very 
good. Last of August. 




THE PLUM. 



617 




Reagle's Gage. 



Red Gage. 



E,ED Gage. 

An American Plum, of delicious flavor, very hardy, and a 
prodigious bearer. It is a seedling raised from the Green 
Gage by the elder Wm. Prince, of the Flushing Nurseries, in 
1790. It grows very vigorously, and is distinguished, when 
young, by its deep green crimped foliage. Branches dark 
reddish, smooth. 

Fruit about as large as the Green Gage, but more oval, 
regularly formed. Skin brownish or brick red, with little 
bloom. Stalk rather slender, set in a narrow cavity. Flesh 
greenish amber, very juicy, melting, sugary, and luscious. It 
parts freely from the stone, which is small. Best. JVIiddle 
of August. 

KoYALE DE Tours. 



Eoyal Tours. 

A French variety, received from several sources, but they 
do not agree, neither do the authorities ; some say a freestone, 
and others a cling. Branches always quite downy. 

Fruit large, roundish, but marked with a large and deep 
suture, extending quite half round, and enlarged on one side. 
At the apex is a small, white, depressed point. Skin lively 
red in the shade, deep violet in the sun, with many minute 
golden dots, and coated with a thick blue bloom. Stalk half 
to three-fourths of an inch long, stout, set in a narrow cavity. 



618 



THE PLUM. 



Plesh greenish, rather firm, with a rich, high-flavored, abun« 
dant juice. Good to very good. Middle of August. 





Boyale de Tours. 



Koyale Hative. 



RoYALE Hative. 



Early Royal 



Marian. 



An early Plum, of French origin. Tree vigorous, with 
stout, short branches. Branches very downy. 

Fruit of medium size, roundish, a little wider towards the 
stalk. Skin light purple, dotted (and faintly streaked) with 
brownish yellow, and covered with a blue bloom. Stalk half 
an inch long, stout, inserted with little or no depression. 
Flesh yellow amber, with rich, high flavor, and parts from 
the stone (adhering slightly till ripe). Very good. Early 
August. 

Saint Catherine. 

Among the fine old varieties of late Plums the St. CatLe- 
rine is one of the most celebrated. In France it is raised in 
large quantities, in some districts making the most delicate 
kind of prunes. It is also much esteemed for preserving, 
and is of excellent quality for the dessert. Branches smooth, 
upright, rather slender. 

Fruit of medium size, obovate, narrowing considerably 
towards the stalk, and having a strongly marked suture on 
one side. Stalk three-fourths of an inch or more long, very 
slender, inserted in a slight cavity. Skin very pale yellow, 
overspread with thin white bloom, and occasionally becoming 



THE PLUM. 



619 



a little reddish on the sunny side. Flesh yellow, juicy, 
rather firm, and adheres partially to the stone. In flavor it 
is sprightly, rich, and perfumed. Very good. Middle to 
last of September. 





Baint Catherine. 



Schenectady Catherine. 



Schenectady Catherine. 

Origin, Schenectady, N. Y. Tree vigorous, very produc- 
tive. Branches smooth, grayish. 

Fruit medium, roundish oval. Suture shallow on one side. 
Skin reddish purple, covered with a thin blue bloom. Stalk 
of medium length, slender, set in a small cavity. Flesh 
greenish yellow, very juicy, sugary, and rich ; separates freely 
from the stone. Very good. First of September. 



Smith's Orleans. 



Violet Perdrigon, incorrectly. 



Red Magnum Bonum of some. 



Smith's Orleans, the largest and finest of this class of 
Plums, is a native variety raised from the old Orleans by Mr. 
Smith, of Gowanus, Long Island. It is one of the most vig- 
orous of all plum-trees, making straight, glossy, reddish pur- 
ple shoots, with dark green crimped leaves. Yery produc- 
tive. Bearing branches smooth, or nearly so. 

Fruit large, often of the largest size, oval, rather widest 
towards the stalk, a little in-egular, with a strongly marked 
suture on one side. Stalk quite small and slender, little 
more than half an inch long, inserted in a deep narrow cavi- 



620 



THE PLUM. 



ty. Skin reddish purple, covered with a deep blue bloom, 
riesh deep yellow, a little firm, very juicy, with a brisk, rich, 
vinous flavor (not sweet and cloying), and adheres to the 
stone. Good to very good. 20th to the last of August. 




Smithes Orleans. 



Transparent Gage. 



Reine Claude Diaphane. 
Diaphane Laflfay. 




Transparent Gage. 



Prune Diaphane Laffay. 
Reiae Claude Transparent. 
Diaphane. 



A French variety, evi- 
dently from seeds of the 
Green Gage, raised by M. 
Laifay, of Paris. Tree vig- 
orous, with long, stout, and 
smooth branches. 

Fruit rather large, round- 
ish inclining to oblate. Su- 
ture shallow, ending at apex, 
which is large and quite 
deep. Skin pale yellow, of- 
ten much shaded with light 
bright red where exposed, 
and covered with a thin 
whitish bloom. Stalk short 
and quite stout, inserted in 



THE PLUM. 



621 



a medium or rather large cavity. Flesh deep yellow, juicy, 
sugary, rich, and luscious, adheres to the stone, which is 
small, roundish, and quite thick. Ripens the middle of Sep- 
tember. 

Washington. 

Bolmar. Bolmer's Washington. Parker's Mammoth, 

Bolmer. Franklin. Washington Jaune. 

New Washington. Irving's Bohnar. Philippe I. 
Jackson. 

The "Washington, although not equal to the Green Gage 
and two or three others in high flavor, yet its great size, its 
beauty, and the vigor and hardiness of tie tree, are qualities 
which have brought this 
noble fruit into notice 
everywhere. The parent 
tree gi-ew originally on De- 
lancey's farm, on the east 
side of the Bowery, New 
York, but, being grafted 
with another sort, escaped 
notice until a sucker from 
it, planted by Mr. Bolmer, 
a merchant in Chatham 
Street, came into bearing 
about the year 1818, and 
attracted universal atten- 
tion by the remarkable 
beauty and size of the 
fruit. In 1821 this sort 
was first sent to the Hor- 
ticultural Society of Lon- 
don, by the late Dr. Ho- 
sack. 

The Washington has remarkably large, broad, and glossy 
foliage, is a strong grower, and forms a handsome round head. 
Wood light brown, downy. 

Fruit of the largest size, roundish oval, with an obscure 
suture, except near the stalk. Skin dull yellow, with faint 
marblings of green ; but when well ripened, deep yellow, with 
a pale crimson blush or dots. Stalk scarcely three-fourths of 
an inch long, a little downy, set in a shallow, wide hollow. 
Flesh yellow, firm, very sweet and luscious, separating freely 
from the stone. Good to very good. Middle to the last of 
August. 




Washington, 



622 



THE PLUM. 



Yellow Egg. 



White Magnum Bonum. 
Askew' s Golden Egg. 
Egg Plum. 
WMte Egg. 
Magnum Bonum. 
Yellow Magnum Bonum* 
White Mogul. 
Wentworth. 



White Imperial 
White HoUand. 
Dame Aubert. 
Dame Aubert blanche. 
Dame Aubert jaune. 
Imperiale blanche. 
Grosse Luisante. 
Prune d'Inde blanc. 



The White Magnum Bonuin, or Egg Plum, as it is almost 
universally known here, is a very popular fruit, chiefly on 

account of its large and 



splendid appearance, and a 
slight acidity, which ren- 
ders it admirably fitted for 
making showy sweatmeats 
or preserves. When it is 
raised in a fine warm sit- 
uation, and is fully ma- 
tured, it is pretty well 
flavored, but ordinarily it 
is considered coarse, and 
as belonging to the kitchen 
and not to the dessert. 
Branches smooth, long. 

Fruit of the largest size, 
measuring six inches in 
its longest circumference, 
oval, narrowing a good 
deal to both ends. Su- 
ture well marked. Stalk 
about an inch long, stout, 
inserted without cavity in 
a folded border. Skin yel- 
low, with numerous white 
dots, covered with thin 
white bloom ; when fully 
ripe, of a deep gold color. Elesh yellow, adhering closely to 
the stone, rather acid until very ripe, when it becomes sweet, 
though of only second-rate flavor. Stem long, and pointed at 
both ends. A pretty good bearer, though apt, in light soils, 
to drop from the tree before matured. Middle of August. 




Yellow Egg. 



* There is really no practical difference between the White and the 
Yellow Magnum Bonum. The fruit is precisely similar in appearance 
and quality, though the growth of the two trees may not fully agree. 



THE POMEGRANATE. 623 



ORNAMENTAL VAEIETIES. 

There are few varieties of Plums which are considered 
purely ornamental. One, however, is a remarkable exception 
to this, as it is scarcely exceeded in beauty in the month of 
May by any other flowery shrub — we mean the Double- 
Flowering Sloe. It is a large shrub, only 10 or 12 feet 
high, with quite slender shoots and leaves, but it is thickly 
sprinkled, every spring, with the prettiest little double white 
blossoms about as large as a sixpence, resembling the Lady 
Banks Roses. It is one of the greatest favorites of the 
Chinese and Japanese — those flower-loving people. 

The Common English Sloe, or Blackthorn {Prunns spino- 
sa), is rather an ornamental tree in shrubbery plantations. 
The branches are more thorny than those of the common 
Damson, and the fruit is nearly round, quite black, but cov- 
ered with a thick blue bloom. In the spring this low tree is 
a perfect cloud of white blossoms. 

The Double-blossomed Plum has large and handsome 
double white flowers. Except in strong soils, however, they 
are apt to degenerate and become single, and are, indeed, al- 
ways inferior in eflfect to the Double Sloe. 



CHAPTER XXIX. 



THE pomegranate. 



Punica granatvm, L. ; Oranatacea, of Botanists. 

Grenadier^ of the French ; Oranatenbaum^ German ; Mdagrano, 

Italian; Granado, Spanish. 

This unique fruit, the most singularly beautiful one that 
ever appears at the dessert, is a native of China and the 
South of Europe. It grows and bears very readily in this 
covmtry, as far north as Maryland and the Ohio River, 
though the fruit does not always mature well north of Caro- 
lina, except in sheltered places. It is even hardy enough to 
stand the winter here, and will bear very good fruit if trained 
as an espalier and protected in winter. 

The fruit is as large as an apple. Its skin is hard and 
leathery, of a yellowish orange color, with a rich red cheek. 
It is crowned in a peculiar manner with the large calyx, 
which remains and increases iii size after the flower has fallen. 



624 THE POMEGRANATE. 

There is a pretty bit of mythological history told by Rapin, 
the French poet, respecting this fruit. Bacchus once be- 
guiled a lovely Scythian girl, whose head had been previously 
turned by the diviners having prophesied that she would some 
day wear a crown, and who, therefore, lent a willing ear to his 
suit. The fickle god, however, not long after abandoned her, 
when she soon died of grief. Touched at last, he metamor- 
phosed her into a pomegranate-tree, and placed on the sum- 
mit of its fruit the crown (calyx) which he had denied to his 
mistress while living. 

The fruit of the common Pomegranate is acid, but the cul- 
tivated variety bears fruit of very agreeable, sweet flavor. 
The interior of the fruit consists of seeds enveloped in pulp, 
much like those of the gooseberry, but arranged in compart- 
ments, and of the size and color of red currants. Medicinally, 
it is cooling and much esteemed, like the orange, in fevers 
and inflammatory disorders. 

The tree is of low growth, from twelve to twenty feet, with 
numerous slender, twiggy branches, and is very ornamental 
in garden scenery, either when clad with its fine scarlet flow- 
ers or decked with fruit, which hangs and grows all summer, 
and does not ripen till pretty late in the season. It is well 
worthy of a choice sheltered place at the Korth, on a wall or 
espalier rail, where it can be slightly protected with mats or 
straw in winter ; and it deserves to be much more popular 
than it now is in every Southern garden. If raised in large 
quantities there, it would become a valuable fruit for sending 
to the northern cities, as it is now constantly sent from the 
South of Euro})e to Paris and London. Hedges are very 
often made of it near Genoa and Nice. 

Prop^^gation and Culture. This tree is readily propa- 
gated by cuttings, layers, suckers, or seeds. When by seeds, 
they should be sown directly after they ripen, otherwise they 
seldom vegetate. Any good rich garden soil answers well for 
the Pomegranate ; and, as it produces little excess of wood, 
it needs little more in the way of pruning than an occasional 
thinning out of any old or decaying branches. 

Varieties. There are several varieties. The finest, viz. : — 

1. The Sweet- Fruited Pomegranate {Grenadier a 

FrvAt Doux\ with sweet and juicy pulp. 

2. The Subacid Fruited Pomegranate ; the most com- 

mon variety cultivated in gardens. 

3. The Wild or Acid-Fruited Pomegranate, with a 

sharp, acid flavor, which makes an excellent syrup. 

Besides these, there are several double-flowering varieties 

of the Pomegranate, which are very beautiful, but bear no 

fruit. They are also rather more tender than the fruit-bear- 



THE QUINCE. 625 

ing ones. The finest are the Double Red Pomegranate, 
with large and very splendid scarlet blossoms, and the 
DouBi,E White Pomegranate, with flowers nearly white. 
There are also the rarer varieties, the Yellow Flowered 
and the Variegated Flowered Pomegranate, seldom seen 
here, except in choice green-house collections. 



CHAPTER XXX. 



THE QUINCE. 



Cydonia vulgaris^ Dec. ; Rosacece^ of Botanists. 

Coignassie?', of the French ; Quittenbaum, German ; Kivepeer^ Dutch ; 

Cotogno^ Italian ; and MembriUo, Spanish. 

The Quince is a well-known hardy, deciduous tree, of 
small size, crooked branches, and spreading, bushy head. It 
is indigenous to Germany and the South of Europe ; and it 
appears first to have attracted notice in the city of Cydon, 
in Crete or Candia, whence its botanical name, Cydonia. 
The fruit is of a fine golden yellow, and more nearly resem- 
bles that of the orange than any other. It was even more 
highly esteemed by the Greeks and Romans, for preserving, 
than by us. " Quinces," says Columella, " not only yield 
pleasure, but health." 

The Quince seldom grows higher than fifteen feet, and is 
usually rather a shrub than a tree. Its large white and pale 
pink blossoms, which ap])ear rather later than those of other 
fruit-trees, are quite ornamental ; and the tree, properly 
grown, is very ornamental when laden in October and No- 
vember with its ripe golden fruit. 

Uses. — The Quince is, in all its varieties, unfit for eating 
raw. It , is, however, much esteemed when cooked. For 
preserving it is everywhere valued, and an excellent marma- 
lade is also made from it. Stewed, it is very frequently used 
to communicate additional flavor and piquancy to apple-taits, 
pies, or other pastry. In England, wine is frequently made 
from the fruit by adding sugar and watet- , as in other fruit 
wines ; and it is a popular notion there that it has a most 
beneficial eflfect upon asthmatic patients. Dried Quinces are 
excellent. 

In this country large plantations are sometimes made of 
the Quince ; and as it is in good soil a plentiful bearer, it is 
considered one of the most valuable market fruits. Tho 
40 



626 THE QUINCE. 

Apple Quince is the most productive and salable; but as the 
Pear Quince ripens and can be sent to market much later, it 
frequently is the most profitable. The Angers is also a pro- 
fitable market sort, producing abundantly, and keeping 
equally as well as the Pear-shaped. 

Propagation. — The Quince is easily propagated fromseed, 
layers, or cuttings. From seeds the Quince is somewhat 
liable to vary in its seedlings, sometimes proving the apple- 
shaped and sometimes the pear-shaped variety. Cuttings 
prepared in the autumn, heeled-in, and protected during win- 
ter, and planted in a shaded situation early in the spring, 
root very easily, and this is perhaps the simplest and best 
way of continuing a good variety. Another way is to bud 
upon free-growing sorts, as that of the Angers. 

Quince stocks are extensively used in engrafting or budding 
the pear, when it is wished to render that tree dwarf in its 
habit. * 

Soil and Culture. — The Quince grows naturally in rather 
moist soil, by the side of rivulets and streams of water. 
Hence it is a common idea that it should always be planted 
in some damp, neglected part of the garden, where it usually 
receives little care, and the fruit is often knotty and inferior. 

This practice is a very erroneous one. No tree is more 
benefited by manuring than the quince. In a rich, mellow, 
deep soil, even if quite dry, it grows with thrice its usual 
vigor, and bears abundant crops of large and fair fruit. It 
should therefore be planted in a deep and good soil, kept in 
constant cultivation, and it should have a top-dressing of 
manure every season when fair and abundant crops are 
desired. As to pruning or other care, it requires very little 
indeed — an occasional thinning out of crowding or decayed 
branches being quite sufficient. Thinning the fruit when 
there is an overcrop improves the size of the remainder. 
Twelve feet apart is a suitable distance at which to plant this 
tree. 

The Quince, like the apple, is occasionally subject to tho 
attacks of the borer and a few other insects, which a little 
care will prevent or destroy. For their habits, we refer tho 
reader to the Apple. 

VARIETIES. 

Angers. 

This is the variety most generally used for stocks on which 
to bud the pear. It is only within a few years that its value 
as a fruit has been known. The tree is one of the most 



THE QUINCE. 627 

thrifty growing, and an abundant bearer. It does not cook 
quite as tender as the apple, but will keep much longer. In 
form it is much like the apple, but the flesh is a little harsher 
and more acid. 

Apple-shaped Quince. 
Orange Quince. 

This is the most popular variety in this country. It bears 
large roundish fruit, shaped much like the apple, which stews 
quite tender, and is of very excellent flavor. It also bears 
most abundant crops. Leaves oval. 

There are several inferior varieties of the Apple Quince. 
The true one bears fruit of the size of the largest apple, fair 
and smooth, and a fine golden color. 

Pear-shaped Quince. 
Oblong Quince. 

The Pear-shaped Quince is drier and of firmer texture than 
the foregoing. It is rather tough when stewed or cooked, 
the flesh is less lively in color, and it is therefore much less 
esteemed than the apple-shaped variety. The fruit is of 
medium size, oblong, taj^ering to the stalk, and shaped much 
like a pear. The skin is yellow. The leaves are oblong 
ovate. It ripens about a fortnight later than the apple- 
shaped, and may be preserved in a raw state considerably 
longer. 



*o^ 



Portugal Quince. 

The Portugal Quince is rather superior to all others, in 
quality, as it is less harsh, stews much better, and is alto- 
gether of milder flavor, though not fit for eating raw. For 
marmalade and baking it is much esteemed, as its flesh turns 
a fine purple or deep crimson when cooked. 

The leaf of the Portugal Quince is larger and broader 
than that of the common quince, and the groAvth of the tree 
is stronger. The fruit is of the largest size, oblong ovate, 
obtuse. The skin is in color not so deep an orange as that 
of the other sorts. 

The Portugal Quince is unfortunately a shy bearer, which 
is the reason why it has never been so generally cultivated as 
the Apple Quince. 



628 the quince. 

Rea's Seedling. 
Van Slyke. 

A new seedling, raised by Joseph Rea, Coxsackie, Greene 
Co., N. Y. It is a superb fruit, averaging one-third larger 
than the apple or orange quince, of the same form and color, 
fair and handsome, and equally as good, and by some pre- 
ferred to the apple quince for culinary purposes. Tree 
healthy, a thrifty grower, and moderately productive — an 
acquisition. 

Ornamental Varieties. — There are two or three ornamental 
varieties of the Quince, which are natives of China and Japan, 
and are now among the most common and attractive of our 
garden shrubs. They are the following : — 

Chinese Quince. 

We have had this pretty shrub in our garden for several 
years, where it flowers abundantly, but has as yet produced 
no fruit. The leaves are oval, somewhat like those of the 
common Quince, but with a shining surface. The flowers 
are rosy red, rather small, with a delicate violet odor, and 
have a very pretty effect in the month of May, though much 
less showy than those of the Japan Quince. The fruit is 
described as large, egg-shaped, with a green skin and a hard 
dry flesh, not of any value for eating. The leaves assume a 
beautiful shade of red in autumn. 

• 

Japan Quince. 

Cydonia Japonica. Pyrus Japonica. 

The Japan Quince is a low thorny shrub, with small dark 
green leaves. It is the most brilliant object in the shrubbery 
during the month of April, the branches being clothed with 
numerous clusters of blossoms, shaped like those of the 
Quince, but rather larger, and of the brightest scarlet. The 
fruit which occasionally succeeds these flowers is dark green, 
very hard, and having a peculiar and not unpleasant smell. 
It is entirely useless. 

The White, or Blush Japan Quince {C. Jap. fi. albo), 
resembles the foregoing, except that the flowers are white and 
pale pink, resembling those of the common apple-tree. 



THE RASPBERRY. 629 



CHAPTER XXXI. 

THE RASPBERRY. 

Ruhus IdcEUS, 4 ; Bosacece, of Botanists, 

Frambaisier, of the French; Himbeerstrauch, German; Franiboos, 

Dutch ; Bono ideo, Italian ; and Frambueso, Spanish. 

The Raspberry is a low deciduous shrub, which in several 
forms is common in the woods of both Europe and America. 
The large-fruited varieties most esteemed in our gardens have 
all originated from the long cultivated Huhus Idceus, or 
Mount Ida bramble, which appears first to have been intro- 
duced into the gardens of the South of Europe from Mount 
Ida. It is now quite naturalized in some parts of this coun- 
try. Besides this, we have in the woods the common black 
raspberry, or thimbleberry {Huhus occidentalism L.), and the 
red raspberry (.Rubus strigosus, Michx.), with very good 
fruit. 

The name raspberry (Haspo, Italian), is probably from the 
rasping roughness of prickly wood. The term raspis is still 
used in Scotland. 

Uses. — The raspberry is held in general estimation, not 
only as one of the most refreshing and agreeable subacid 
fruits for the dessert, but it is employed by almost every 
family in making preserves, jams, ices, sauces, tarts, and jel- 
lies ; and on a larger scale by confectioners for making syrups, 
by distillers for making raspberry brandy, raspberry vinegar, 
<fec. Raspberry wine, made in the same way as that of cur- 
rant, is considered the most fragrant and delicious of all 
home-made wines. 

Succeeding the strawberry at the beginning of summer, 
when there is comparatively little else, this is one of the 
most invaluable fruits, and, with the strawberry, generally 
commands the attention of those who have scarcely room for 
fruit-trees. It is, next to the strawberry, one of the most 
wholesome berries, and not being liable to undergo the 
acetous fermentation in the stomach, it is considered beneficial 
in cases of gout or rheumatism. 

Pkopagation. — The raspberry is universally propagated by 
suckers, or ofi'sets, springing up from the main roots. It 
may also be grown from pieces of the roots, two or three 
inches long, and planted in a light sandy soil early in the 
spring, covering about one inch deep, and adding a slight 
coat of light mulch to prevent the earth from drying or bak- 
ing. The Black Caps, Yellow Caps, and the Purple Cane 



630 THE RASPBERRY. 

varieties are grown from burying the tips of canes in the lat- 
ter part of August or September, or as soon as the ends of 
the canes stop growing, about one inch deep, when they vill 
form roots and make good plants for transplanting the follow- 
ing spring. Seeds are only planted when new varieties are 
desired. The seedlings come into bearing at two or three 
years of age. 

Soil and Culture. — The best soil is a rich deep loam, 
rather moist than dry, but the raspberry will thrive well in 
any soil that is rich and deep. 

In making a plantation of raspberries, plant the suckers 
or canes in rows, from three to four feet apart, according to 
the vigor of the sort. Two or three suckers are generally 
planted together, to form a group or stool, and these stools 
may be three feet apart in the rows, or they may be set one 
})lant in a place, at distances of one foot to eighteen inches 
along in the row. 

The plantation being made, its treatment consists chiefly in 
a single pruning every year, given early in the spring. To 
pei'form this, examine the stools in April, and leaving the 
strongest shoots or suckers, say about three or five to each 
stool, cut away all the old wood and all the other suckers. 
The remaining shoots should have about a foot of their ends 
cut off, as this part of the wood is feeble and worthless. It 
is also a good plan, soon after the fruit is gathered, to cut out 
the old canes which have fruited, so as to give the new a 
better chance to rij)en. With a light top-dressing of ma- 
nure, the ground should then be dug over, and little other 
care will be requisite during the season, except keeping down 
the weeds. 

When very neat culture and the largest fruit are desired, 
more space is left between the rows, and after being pruned 
the canes are tied to long lines of rods or lails, like an espa- 
lier, by which means they are more fully exposed to the sun 
and light. 

For field culture, the European varieties ought to be 
planted four or five feet apart each way, which gives room 
for the plow and cultivator to work both ways. The Black 
Cap varieties should be five or six feet each way, and the 
growing canes of these should be stopped or shortened in 
when about three feet high, which causes them to grow 
stocky and throw^ out lateral shoots, and these should be cut 
back to within eighteen inches or two feet the following 
spring. 

A fine crop of the autumnal varieties of raspberries is 
readily obtained by cutting down the canes over the whole 



THE RASPBERRY. 631 

stool, in the spring, to within a few inches of the ground. 
They will then shoot up new wood, which comes into bearing 
in August or September. 

We have found a light aj^plication of salt, given with the 
top-dressing of manure in the spring, to have a most benefi- 
cial effect on the vigor of the plants and the size of the fruit. 

A plantation of raspberries will be in perfection at the 
third year, and after it has borne about eight or ten years it 
must be broken up and a new one formed on another plot of 
ground. 

All the raspberries, except the hardy American varieties, 
should be pruned in the fall. After which bend the canes 
gently on the gi'ound, and cover them an inch or two deep 
with earth; let them remain in the spring until the cold 
winds are over, or until the buds begin to swell, then take 
them up and tie them to stakes or frames. 

Var ieties. — The finest raspberries in general cultivation for 
the dessert are the Hudson River Antwerp, Fastollf, Orange, 
Belle de Pallan, Knevett's Giant, French, Franconia, and 
Clarke. 

The common American Red is most esteemed for flavoring 
liqueurs or making brandy, and the American Black is pre- 
ferred by most persons for cooking and drying. The Ever- 
bearing varieties are valuable for prolonging the season of 
this fruit till late frosts. 

Arnold's Orange. 

Originated with Charles Arnold, Paris, Qntario, C. W, 
Canes strong, branching, yellowish brown, almost smooth, 
and produce but few suckers. 

Fruit large, somewhat shorter than Brinckle's Orange, and 
of a darker orange color, unsurpassed by any for rich flavor. 
(Arnold's MS.) 

Belle de Paluau. ^ 

A new French variety, of good promise. Canes strong, 
vigorous, upright. Spines short, purplish, rather slender, 
and numerous at base. 

Fruit very large, conical, a little obtuse, bright light crim- 
son. Grains large, regular, a few hairs. Flesh quite firm, 
juicy, rich. Very good. Separates freely from the germ in 
picking. 

Clarke. 

Raised by E. E. Clarke, New Haven, Conn. Canes very 
strong, vigorous, upright. Spines, purplish, rather long and 



C32 THE BASPBERRY. 

stiff. Foliage large, flat, and thick, and endures heat and 
cold better than any European kind we have. It is not 
entirely hardy, but more so than any foreign sort, and pro- 
duces iDetter crops by being covered. It is better suited to 
light sandy soils than any of its class. 

Fruit large, conical, regular. Grains large, quite hairy, 
bright crimson. Flesh rather soft, juicy, sweet, and excellent. 

DOOLITTLE. 

American Improved. Joslyn's Black Cap. 

Doolittle's Black Cap. Joslyn's Improved. 

Joslyn's Improved Black Cap. 

Introduced by Leander Joslyn, of Phelps, Ontario Co., 
N. Y. Canes very vigorous, branching. Spines whitish, stout, 
and numerous. Very productive. 

Fruit similar to American Black, but an improvement on 
it, and is one of the best of its class for market. 

Fastollf. 
FHby. 

The Fastollf Raspberry is an English variety of high repu- 
tation. It derives its name from having originated near the 
ruins of an old castle so-called, in Great Yarmouth. Canes 
strong, rather erect, branching, light yellowish brown, with 
few pretty strong bristles. 

Fruit very large, obtuse or roundish conical, bright pur- 
plish red, rich and high-flavored, slightly adhering to the germ 
in picking. 

Franconia. 

AbeL 

This was imported from Yilmorin, of Paris, under this 
name, by S. G. Perkins, Esq., of Boston, some years ago. Its 
crops are abundant, the fruit is firm, and bears carriage to 
market well, and it ripens about a week later than Red Ant- 
werp. It is one of the finest for preserving. Canes strong, 
spreading, branching, yellowish brown, with scattered, rather 
stout purple spines. Leaves rather large, very deej) green. 

Fruit large, obtuse conical, dark purplish red, of a rich 
acid flavor, much more tart and brisk than that of the Red 
Antwerp. 

Naomi so closely resembles this in growth, fruit, &c., that 
we are unable to see any difference, yet it is claimed to be a 



THE RASPBERRY. 633 

seedling, differing in the canes being more hardy and the 
grains of less size, &c. 

Golden Thornless. 

A large variety of the American white or yellow, intro- 
duced from the West by Purdy & Johnston, of Palmyra, 
N. Y. It is moderately vigorous, very productive, and has 
but few spines. 

Fruit equal in size to the McCormick, oblate, occasionally 
conical, slight bloom, dull orange or darker than the Ameri- 
can yellow, rather, firm, juicy, sweet and pleasant. 

Hornet. 

Raised by Souchet, near Paris, very productive. Canes 
very strong, vigorous, upright. Spines purplish, rather stout, 
and numerous at the base. 

Fruit very large, conical, often irregular. Grains large, 
quite hairy, compact, crimson. Flesh rather firm, juicy, 
sweet, and good. Separates freely. 



Hudson River Antwerp. 
New Red Antwerp. 

Origin unknown, but as far as we have been able to trace 
it, was first brought to this country by the late Mr. Briggs, of 
Poughkeepsie, N. Y. Its firmness of flesh and parting read- 
ily from the germ, together with its productiveness, render it 
the most popular variety for market. Canes short, but of 
sturdy growth, almost spineless, of a very peculiar gray or 
mouse color. 

Fruit large, conical. Flesh firm, rather dull red, with a 
slight bloom, not very juicy, but of a pleasant, sweet flavor. 

Knevett's Giant. 

This is one of the strongest growing varieties. Very pro- 
ductive, and of excellent flavor. Canes strong, erect. Spines 
small, reddish, very few. 

Fruit of the largest size, obtuse, conical, deep red, firm in 
texture, and hangs a little to the germ in picking. Berries 
sometimes double, giving them a cock's-comb appearance. 



634 THE RASPBERRY. 



McCORMICK. 

Miami Black Cap. Large Miami Black Cap. Mammoth Cluster 
Collinsville Miami. Improved Miami. Superior Miami. 

A variety of the American Black Cap, with stronger and 
more vigorous canes, having fewer spines, and more produc- 
tive, and is the largest and best Black Cap we have yet seen. 

Fruit similar in form to American Black Cap, but of much 
larger size, of deeper color, more bloom, juice, and sweetness. 



Ohio Ever-Bearing. 
Ohio Raspberry. 

This is a native of Ohio. It is precisely like the American 
Black Raspberry, or Black Cap, in all respects, except that 
it has the valuable property of bearing abundant crops of 
fine fruit till late in the season. 

Orange. 
Brinckle's Orange. 

Originated with Dr. W. D. Brinckle. It is unquestiona- 
bly the largest and finest flavored light-colored Raspberry 
yet known, and deserves a place in every garden. Canes 
strong, branched. Strong white spines. Very productive. 

Fruit large, conical, sometimes ovate, beautiful orange 
color. Grains large. Flesh juicy, a little soft, sweet, rich. 
Excellent. 

Philadelphia. 

Supposed a chance native variety, found wild in the county 
of Philadelphia, Pa. The canes have proved hardy, very pro- 
ductive, and well suited to light soils in the southern portions 
of the Middle States. Canes vigorous, tall, branching, almost 
free from spines. 

Fruit medium, roundish, dark crimson or purplish red. 
Flesh rather soft, moderately juicy, mild subacid ; sej^arates 
freely. Good. 

Purple Cane. 

Purple Prolific. English Purple. Red Prolific, 

HuntsvOle. English Red. Allen, erroneously. 

A native variety. Canes strong and tall, often branching, 



THE STRAWBERRY. 635 

reddish purple. Spines rather long, stiff, and moderately 
numerous. 

Seneca Black Cap. 

A variety of the American Black Cap, raised by Mr. Dell, 
of Seneca Co., N. Y. It is larger and later than Doolittle, 
very vigorous, very productive. Spines reddish, strong and 
numerous. 

Fruit rather larger than Doolittle, not as black, but with a 
shade of purple, light bloom, juicy, and sweet. 

Surprise. 

Tliis is another variety of the American Black Cap, found 
wild and introduced to notice by George If usman, of Bluffton, 
Mo. In groAvth its canes have few and short spines, and 
have stiff upright branches. 

The fruit is larger, more conical, darker in color, with a 
peculiar deep bloom, and fcAver seeds than the Common Black 
Cap. 



CHAPTER XXXII. 



THE STRAWBERRY. 



Frngaria (of species), L. JRosacem, of Botanists. 

Fraisier, of the French ; Erdbeerpflanze^ German ; Aadbezie^ Dutch ; 

Pianta di Fragola^ Italian ; and Fresa^ Spanish. 

The Strawberry is the most delicious and the most whole- 
some of all berries, and the most universally cultivated in all 
gardens of temperate climates. It is a native of the tem- 
perate latitudes of both hemispheres, — of Europe, Asia, North 
and South America, — though the species found in different 
parts of the world are of distinct habit, and have each given 
rise, through cultivation, to different classes of fruit. 

The name of this fruit is by some understood to have 
arisen fiom the common and ancient practice of laying straw 
between the plants to keep the fruit clean. Another reason 
of the origin of the name comes from the custom of children 
stringing the berries on straws. 

In the olden times the variety of strawberries was very 
limited, and the garden was chiefly supplied with material for 
new plantations from the woods. Old Tusser, in his " Five 
Hundred Points of Good Husbandry," points out where the 



636 THE STRAWBERRY. 

best plants of Ms time were to be had, and turns them over 
with an abrupt, farmer-liKe contempt of little matters, to 
feminine hands : — 

" Wife, into the garden, and set me a plot 
With strawberry roots, of the best to be got ; 
Such growing- abroad, among thorns in the wood, 
Well chosen and picked, prove excellent good." 

The Strawberry, though well known, is of comparatively 
little value in the South of Europe. Old Roman and Greek 
poets have not, therefore, sung its praises ; but after that 
line of a northern bard, 

"A dish of ripe strawberries, smothered in cream," 

which we consider a perfect jyastoral idyl (as the German 
school would say) in itself, nothing remains to be wished 
for. 

Ripe, blushing Strawberries, eaten from the plant, or served 
with sugar and cream, are certainly Arcadian dainties with a 
true paradisiacal flavor, and, fortunately, they are so easily 
grown that the poorest owner of a few feet of ground may 
have them in abundance. 

To the confectioner this fruit is also invaluable, communi- 
cating its flavor to ices, and forming several delicate pre- 
serves. In Paris, a cooling drink, havaroise a la grecque^ is 
made of the juice of strawberries and lemons, with the addi- 
tion of sugar and water. 

The Strawberry is perhaps the most wholesome of all fruits, 
being very easy of digestion, and never growing acid by fer- 
mentation, as most other fruits do. The often-quoted in- 
stance of the great Linnseus curing himself of the gout by 
partaking freely of strawberries — a proof of its great wliole- 
someness — is a letter of credit which this tempting fruit has 
long enjoyed, for the consolation of those w^ho are looking for 
a bitter concealed under every sweet. 

Propagation and Soil. The strawberry propagates itself 
very rapidly by runners,* which are always taken to form 
new plantations or beds. These are taken ofi" the parent 
plants early in spring, or in August and September, and at 
once planted in the rows or beds where they are to fruit. 

The best soil for a strawberry is a deep rich loam. Deep 
it must be, if large berries and plentiful crops are desired ; 
and the wisest course, therefore, where the soil is naturally 
thin, lies in trenching and manuring the plot of ground 

* Excepting the Bush Alpines, which have no runners, and are 
propagated by division of the roots. 



THE STRAWBERRY. 637 

thoroughly before putting out the plants. But even if this 
is not necessary, it should be dug deeply, and well enriched 
with strong manure beforehand. 

The best exposure for strawberries is an open one, fully 
exposed to the sun and light. 

Culture in Rows. The finest strawberries are always ob- 
tained when the plants are kept in rows, at such a distance 
apart as to give sufficient space for the roots, and abundance 
of light and air for the leaves. 

In planting a plot of strawberries in rows, the rows should 
be two feet apart, and the plants of" the lai'ge-growing kinds, 
two feet from each other in the rows ; of the smaller-growing 
kinds, from one foot to eighteen inches is sufficient. The 
runners must be kept down by cutting them off at least three 
times a year, and the ground must be maintained in good 
order by constant dressing. During the first year a row of 
any small vegetables may be sown in the spaces between the 
rows. Every autumn, if the plants are not luxuriant, a light 
coat of manure should be dug in between the rows ; but if 
they are very thrifty it should be omitted, as it would cause 
them to run too much to leaf. 

A light top-dressing of leaves, or any good compost, ap- 
plied late in the fall, greatly promotes the vigor of the plants, 
and secures the most tender kinds against the effects of an 
unusually cold winter. Before the fruit ripens the ground 
between the rows should be covered with straw, or light new- 
mown grass, to keep it clean. 

A plantation of this kind in rows will be found to bear the 
largest and finest fruit, which, being so fully exposed to the 
sun, will always be sweeter and higher flavored than that 
grown in crowded beds. 

Culture in alternate Strips. A still more easy and 
economical mode is that of growing the strawberry in strips. 

Early in April, or in August, being provided with a good 
stock of strong young plants, select a suitable piece of good 
deep soil. Dig in a heavy coat of stable manure, pulverizing 
well and raking the top soil. Strike out the rows, three feet 
apart, with a line. The plants should now be planted along 
each line, about a foot apart in the row. They will soon 
send out runners, and these runners should be allowed to 
occupy a width of one foot, leaving an alley of two feet, which 
is kept clear from weeds, and is used to walk in when gather- 
ing the fruit. 

The occupied strip or bed of runners will now give a heavy 
crop of strawberries, and the open strip of two feet will serve 
as an alley from which to gather the fruit. After the crop 
is over, dig and prepare this alley or strip for the occupancy 



638 THE STRAWBERRY. 

of the new runners for the next season's crop. The runners 
from the old strip will now speedily cover the new space 
allotted to them, and will perhaps require a partial thinning 
out to have them evenly distributed. As soon as this is the 
case, say about the middle of August, dig under the whole 
of the old plants with a light coat of manure. The surface 
may be then soAvn with turnips or spinach, which will come 
off before the next season of fruits. 

In this way the strips or beds occupied by the plants are 
reversed every season, and the same plot of ground may thus 
be continued for years, but less productive than when new 
land is taken. 

It may be remarked that the Alpine and European Wood 
strawberries will do well and bear longer in a rather shaded 
situation. The Bush Alpine, an excellent sort, having no 
runners, makes one of the neatest borders for quarters or 
beds in the kitchen garden, and produces considerable fruit 
till the season of late frosts. If the May crop of blossoms is 
taken off, they will give a moderate crop in September. 

To accelerate the ri2Jening of early kinds in the open gar- 
den, it is only necessary to plant rows or beds on the south 
side of a wall or tight fence. A still simpler mode, by which 
their maturity will be hastened ten days, is that of throwing 
up a ridge of soil three feet high, running east and west, and 
planting it in rows on the south side. (The north side may 
also be planted with later sorts, which will be somewhat re- 
tarded in ripening.) 

IlermapliTodite and Pistillate Plants. — A great number of 
experiments have been made, and a great deal ha.s been writ- 
ten lately, in this country, regarding the most certain mode 
of producing large crops of this fruit. 

Cultivators divide all Strawberries into classes, character- 
ized by their blossoms. The first of these they call Staminate 
(or male), from the stamens being chiefly developed. The 
second they call herviajyhrodite (or perfect), from their having 
both stamens and pistils developed. The third are called 
pistillate (or female), from the pistils being chiefly developed. 

The first class really does not exist among cultivated varie- 
ties, because a pure male variety, or one producing only 
male flowers, cannot bear fruit. 

In planting strawberry beds it is important, therefore, to 
the cultivator to know which are the ^jerfect^ or hermaphro- 
dite., and which are the pistillate varieties — as they are found 
to be permanent in these characters. We have accordingly 
designated thes« traits in the descriptions of the varieties 
which follow. 

Upon the relative proportion of liermaphroditeSj cultivators 



THE STRAWBERRY. 639 

are not absolutely agi-eed. Some considering one plant of a 
hermaphrodite sufficient to impregnate ten or twelve pistil- 
lates ; others again set twenty pistUlates to one. The herma- 
phrodite, or perfect flowering sorts, requiie no special care 
of this kind, and are generally preferred by planters, and are 
considered fully as productive as an entire pjistillate^ even 
when most advantageously impregnated. 



STRAWBERRY BLOSSOMS. 





1 '2 

Perfect or Hermaphrodite blossom Pistillate blossom. 

Nothing is easier than to distinguish the two classes of 
strawberries when in blossom. In the Hermaphrodite^ the 
long yellow antliers (a), bearing the fine dust or pollen, are 
abundant. In the pistillate^ only the cluster of pistils (6), 
looking like a very minute green strawberry, is visible (that 
is, to the common observer, for the male organs are merely 
rudimentary, and not developed), while the perfect, or her- 
maphrodite flower, as seen in the drawing, has both stamens 
and pistils developed. 

VARIETIES. 

The varieties of this fruit are very numerous, indeed quite 
tinnecessarily so for all useful purposes. They were formerly 
divided into classes, designated as the ^9iwe and scarlet, but 
the introductions of late years have become so intermingled 
as to make reference thereto of no practical value, if, indeed, 
it can be done correctly. 

The characters of the flowers corresponding with the above 
are noted in the text by the words Hermaphrodite and Pis- 
tillate. 

As before remarked, the varieties of the Strawberry are 
very numerous. Tliey are also comparatively evanescent. 
We have, therefore, omitted to name or describe many sorts 
once recorded, because of a doubt as to their present exist- 
ence. Again, others have perhaps only a local habitation 



640 THE STRAWBERRY. 

and name, and, possessing no superior qualities, are not 
worthy of perpetuation, and are therefore omitted. 

Agriculturist. 
Abraham Lincohi. President. 

Raised by Seth Boy den, Newark, N. J. Plant vigorous, 
foliage dark green ; hardy and very productive. Pistillate. 

Fruit large, roundish conical, elongated, often with a neck. 
Surface somewhat uneven ; first berries often cock's-comb 
shape, deep crimson. Flesh dark red, quite firm, juicy, sweet, 
and rich. 

Barnes Mammoth. 

Raised by D. H. Barnes, of Poughkeepsie, N. Y. Plant 
very vigorous, very productive, and said to be one of the best 
for market. 

Fruit very large, roundish obtuse conical. Surface some- 
what uneven ; crimson. Flesh scarlet, firm, juicy, sprightly 
subacid. 

Boston Pine. 
Bartlett. 

Raised by C. M. Hovey, Boston, Mass. This fine Straw- 
»^erry, to have it in perfection, requires rich, deep soil, and 
*^o be grown in hills or bunches eighteen or twenty inches 
apart each way. Hermaphrodite. 

Fruit rather large, roundish, slightly conical. Color deep 
glossy crimson. Flesh rather firm, juicy, rich, and of excel- 
lent flavor — an uncertain variety in many places. 

Boyden's No. 30. 
Seth Boyden. 

Raised by Seth Boyden, of Newark, N. J. Plant vigor- 
ous, very productive. Its large size and productiveness give 
promise as a valuable market variety near home. 

Fruit very large, roundish obtuse conical, regular, often 
with a short neck, bright crimson. Flesh rather soft on the 
surface, juicy, rich, subacid. 

British Queen. 

Myatt's British Queen, 

Raised by Mr. Myatt, England. Flowers hermaphrodite. 
Plant vigorous, rather tender, requires deep, rich culti- 
vation. 



THE STRAWBERRY. 641 

Fruit very large, roundish conical, occasionally cock's- 
comb-shaped, of a beautiful shining scarlet. Flesh rather 
firm, juicy, rich, and excellent. 

Brooklyn Scarlet. 

Raised by A. S. Fuller. Hermaphrodite. Plant vigorous 
and productive. 

Fruit medium to large, elongated, conical with a neck, 
bright scarlet. Flesh rather soft, sweet, rich. 

Charles Downing. 

Raised by J. S. Downer, Fairview, Ky. Plant very vig- 
orous and very productive. Hermaphrodite. 

Fruit very large, nearly regular, conical, deep scarlet. 
Seeds brown and yellow, rather deep. Flesh quite firm, 
pink, juicy, sweet, rich. 

Downer's Prolific. 

Raised by J. S. Downer, Kentucky. Hermaphrodite. 
Plant vigorous, very productive, early. Valuable for near 
market growing. 

Fruit medium to large, roundish conical, light clear bright 
scarlet. Flesh rather soft, juicy, rich, but a little acid. 

Fillmore. 

Raised by Samuel Feast &, Sons, Baltimore, Md. Plants 
moderately vigorous. Pistillate. In deep rich soils, under 
high culture, this is one of value for amateur cultivation; 
not profitable for market. 

Fruit medium to large, obtuse conical, rich deep scarlet. 
Seeds yellow, and near the surface. Flesh moderately firm, 
rich, sweet. 

French. 
French's Seedling. 

From Moorestown, N. J. Plant vigorous, moderately 
productive. Hermaphrodite. A fine early variety for pri- 
vate gardens. 

Fruit medium to large, roundish obtuse conical, light bright 
scarlet. Flesh rather soft, rich, and good. 
41 



642 THE STRAWBERRY. 

Green Prolific. 
Newark Prolific. 

Raised by Setli Boyden, Newark, N. J. Plant hardy, very 
vigorous, very productive, and is highly valued by some as a 
market sort. Pistillate. 

Fruit large, roundish obtuse, orange scarlet. Surface soft, 
centre of flesh firm, rather acid. 

Hathaway. 

Hathaway's Seedling. 

Raised by B. Hathaway, Little Prairie Ronde, Mich. 
Plant vigorous, very productive. Hermaphrodite. 

Fruit large, roundish obtuse or oblate. Seeds yellow and 
brown. Color deep scarlet. Flesh scarlet, juicy, moderately 
firm, rich acid. 

Hooker. 

Raised by H. E. Hooker, Rochester, N. Y. Plant vigor- 
ous, hardy, and productive. Hermaphrodite. 

Fruit large, broadly conical, regular, very large, specimens 
sometimes cock's-comb-shaped or depressed. Color deep crim- 
son, almost maroon, with a polished surface, which is rather 
soft. Flesh deep crimson, rather tender, juicy, with a fine 
rich flavor. 

Hovey's Seedling. 

Young-'s Seedling. Gennantown. 

This splendid Strawberry was raised in 1834, by Messrs. 
Hovey, seedsmen, of Boston, and is undoubtedly one of the 
finest of all varieties. The vines are vigorous and hardy, 
producing moderately large crops, and the fruit is always of 
the largest size, and finely flavored. It is well known at the 
present moment throughout all the States. The leaves are 
large, rather light green, and the fruit-stalk long and erect. 
Pistillate. 

Fruit very large, roundish oval or slightly conical, deep 
shining scarlet. Seeds slightly embedded. Flesh firm, with 
a rich, agreeable flavor. It ripens about the medium season, 
or a few days after it. 

Jenny Lind. 

Raised by Isaac Fay, Cambridgeport, Mass. Hermaphro- 
dite. Yines hardy, vigorous, and productive; an early 



THE STRAWBERRY. G43 

variety. Fruit medium to small, conical. Color rich crim- 
son, glossy. Flesli rather firm, juicy, rich, sprightly subacid. 

JUCUNDA. 
Knox's 700. 

A foreign variety, that, like some others of its class, does 
extremely well in some few localities, under high cultivation. 
Plants moderately vigorous. Hermaphrodite. 

Fruit large to very large, obtuse conical or cock's-comb flat- 
tened, bright light scarlet. Seeds mostly yellow. Flesh 
light pink, moderately firm, sweet, not high flavor, often 
hollow. 

Kentucky. 

Raised by J. S. Downer, of Fair view, Todd Co., Ky. We 
have not seen the fruit, and give Wm. Parry's description. 
Plant strong, vigorous, very productive, with long fruit- 
stalks, bearing the berries well up from the ground, and the 
foliage standing the heat of summer and cold of winter, and 
is a week later than most varieties. Hei-maphrodite. 

Fruit large to very large, roundish conical, bright scarlet. 
Flesh white, firm, juicy, rich sweet, and of excellent quality. 
(Wm. Parry's MS.) 

La Constante. 

A foreign variety that occasionally succeeds, but generally 
it burns and dies out. In quality it is excellent, and for 
some amateur gardens a desirable variety. Hermaphrodite. 

Fruit large, roundish conical, bright lively crimson. Flesh 
white, tinged with rose-color, firm, juicy, rich, and delicious. 

Lennig's White. 

White Pineapple. Albion "White. 

Albino. Wliite Albany. 

Origin, supposed Germantown, Pa. This is one of the 
very finest-flavored sorts grown; but unfortunately it does 
not produce but very moderate crops, and is therefore un- 
suited to any but amateurs. Plants vigorous. Hermaphro- 
dite. 

Fruit large, roundish oblate obtuse conical. Seeds reddish, 
not deep. Color whitish, tinged with red. Flesh soft, tender, 
juicy, sweet, rich, delicious pineapple flavor. 



644 the strawberry. 

McAvoy's Superior. 
McAvoy's No. 12. General McLellan. Buffalo, 

Origin, Cincinnati, on the lands of Mr. Longworth. Pistil- 
late. Vigorous and productive. 

Fruit large, roundish irregularly oblate, more or less 
necked. Color light crimson, becoming deep crimson at full 
maturity. Flesh deep scarlet, tender, very juicy, with rich 
vinous flavor. Surface of the fruit rather tender, and will 
not bear long carriage. 

Napoleon III. 

Originated with M. Gloede. Plants vigorous, productive. 
Hermaphrodite. 

Fruit large to very large, conical, irregular, sometimes cockV 
comb-shaped, light scarlet. Seeds yellow, reddish near the 
surface. Flesh white, rather firm, juicy, sweet, rich. 

NiCANOR. 

Raised by Messrs. Ellwanger & Barry, Rochester, N. Y. 
Plants vigorous, productive, early. Hermaphrodite. Foot- 
stalks tall, upright. 

Fruit medium, roundish obtuse conical, bright scarlet, 
somewhat glossy. Seeds brown yellow, not deeply embedded. 
Flesh juicy, reddish, rather firm, rich, sweet. 

President Wilder. 

Raised in 1860, by Hon. Marshall P. Wilder, of Dorches- 
ter, Mass., from seed of Hovey's Seedling impregnated with 
La Constante, and dedicated to him by the Massachusetts 
Horticultural Society. This new variety, as grown on the 
originator's grounds, promises to be valuable, and if it 
succeeds as well in other soils and localities, it will be an 
acquisition. Plant healthy, hardy, vigorous, and very pro- 
ductive. Fruit-stalk short, stout, erect. It is said to stand 
the heat of summer and cold of winter uninjured. 

Fruit large to very large, roundish obtuse conical, very 
regular, bright crimson scarlet. Seeds mostly yellow, near 
the surface. Flesh rosy white, quite firm, juicy, sweet, and 
rich. 

There is another President "Wilder^ originated in Europe, 
that is described as large, ovate conical, with a neck, bright 



THE STRAWBERRY. 645 

rich deep crimson. Flesh rose-color, moderately firm, juicy, 
rich, and excellent. 

Russell's Prolific. 

Originated with H. Russell, Seneca Falls, N. Y. Vines 
vigorous, very productive. Pistillate. 

Fruit large, conic, compressed, ribbed, scarlet, changing to 
crimson. Seeds small, pretty deeply embedded. Flesh mild, 
moderately rich, rather soft, pleasant. 

Triomphe de Gand. 

The Triomphe de Gand is a Belgian variety, which appears 
to stand our climate, and produce more crops in more local- 
ities than any other foreign sort. The vines are vigorous, 
hardy, moderately productive, and well suited to strong 
clayey soils ; requires high cultivation, and to be grown in 
hills. Hermaphrodite. 

Fruit large, roundish obtuse, sometimes cock's-comb shape, 
bright rich red next the calyx, almost greenish white at point, 
glossy as if varnished. Seeds light yellow-brown, near the 
surface. Flesh firm, white, a little hollow at core, juicy, with 
a peculiar rich and agi^eeable flavor. 

Victoria. 

Trollope's Victoria. Golden Queen. 

Union. Trembly's Union. 

An English variety, moderately productive, quite hand- 
some. Hermaphrodite. 

Fruit very large, nearly globular, regular. Calyx very 
large, in a depression. Color light crimson. Flesh light 
scarlet, tender, juicy, sweet, rich, with a somewhat peculiar 
aromatic flavor. 

Wilson's Albany. 

Raised by the late James Wilson, Albany, N. Y. Although 
not of high quality, because of its superabundance of acid, 
yet no variety has become so generally cultivated as the 
Wilson's Albany. The vine is very hardy and vigorous, very 
productive, commencing to ripen its fruit early, and con- 
tinuing to the latest. Hermaphrodite. 

Fruit large, broadly conic, pointed. Color deep crimson. 
Flesh crimson, tender, with a brisk acid flavor. 



646 THE STRAWBERRY. 

ALPINE AND WOOD STRAWBERIIIES. 

Red-Bush Alpine. 

Buisson. Monthly, without Runners. 

Des Alpes, sans Filets. Comniun, sans Filets. 

The Bush Alpines are remarkable among Strawberries for 
their total destitution of runners. Hence, they always grow- 
in neat, compact bunches, and are preferred by many persons 
for edging beds in the kitchen garden. The fruit is conical, 
and the whole plant, otherwise, is quite similar to common 
Alpines. We think it one of the most desirable sorts, and it 
bears abundantly through the whole season. The Bush 
Alpines were first introduced into the United States by the 
late Andrew Parmentier, of Brooklyn. To propagate them 
the roots are divided. Flowers always perfect. 

Bed Wood. 

English Red Wood. Newland's Mammoth. 

Des Bois a Fruit Rouge. Stoddard's Alpine. 

Common Rouge. Washington Alpine. 

This is the wild Strawberry of Euroj)e [F. vesca), long 
more commonly cultivated in our gardens than any other 
sort, and still, perhaps, the easiest of cultivation, and one of 
the most desirable kinds. It always bears abundantly; and 
though the fruit is small, yet it is produced for a much longer 
time than that of the other classes of strawberries, and is 
very sweet and delicate in flavor. Plowers always perfect. 

Fruit red, small, roundish ovate. Seeds set even with the 
surface of the fruit. It ripens at medium season. 

White-Bush Alpine. 
White Monthly, without Runners. Buisson des Alpes Blanc, &c. 

This differs from the Bed-Bush Alpine only in the color of 
the fruit, which is conical and white. 

White Wood. 

This is precisely similar in all respects to the Bed Wood, 
except in its color, which is white. It ripens at the same 
time. 



THE STRAWBERRY. 647 

HAUTBOIS * STRAWBERRIES. 

Prolific or Conical. 

Musk Hautbois. Double Bearing. 

French Musk Hautbois. Caperon Royal. 

Sacombe. Regent's Dwarf. 

Sir Joseph Banks. Caperon Hermaphrodite. 

This is a capital variety. Its strong habit and very large, 
usually perfect flowers, borne high above the leaves, dis- 
tinguish it. The fruit is very large and fine, dark-colored, 
with a peculiarly rich, slightly musky flavor. It bears most 
abundant crops. Hermaphrodite. 

Fruit large, conical, light purple in the shade, dark black- 
ish purple in the sun. Seeds prominent. Flesh rather firm, 
sweet, and excellent. It ripens tolerably early, and some- 
times gives a second crop. 

The Common Hautbois, Globe, Large Flat, &c., are 
scarcely worthy of cultivation here. 

Royal Hautbois. 

This is one of the largest, most vigorous, and prolific of the 
Hautbois family. 

Fruit medium to large, roundish conical, regular. Seeds 
yellow on the surface, rich dark crimson. Flesh whitish, 
soft, sweet, rich. 

Key to French Standard Wames of Fruit. — To meet the 
wants of some of our farming friends in various parts of the 
country, who are zealous collectors of fruit, but at the same 
time more familiar with plough-handles than with the sound 
of 3Ionsieur Crapaud^ s polite vernacular, we have prepared 
the following little key to the pronunciation of such French 
names as are necessarily retained among the standard varie- 
ties. 

So long as these sorts must letain their foreign names, it is 
very desirable that they should be correctly pronounced. To 
give to these French terms what appears to merely English 
readers the proper sound is often as far as possible from the 
true pronunciation. A skilful Hibernian gardener puzzled 
his employer, a friend of ours, during the whole month of 

♦ Ilaut-hois^ literally Mg7i-wood, that is, wood strawberries with 
high leaves and fruit-stalks. 



64S THE STRAWBERRY. 

September, with some pears that he persisted in calling the 
"Lucy Bony," until, after a careful comparison of notes, the 
latter found he meant the Louise JBonne. 

We have, therefore, in the following, eschewed all letters 
with signs, and given, as nearly as types alone will permit us, 
the exact pronunciation of the French names. 



KEY TO FRENCH NAMES, 



APPLES. 

Court Pendu Plat. — Coor Pahn du Plah. 

Drap d'Or. — Drah dor. 

Fenouillet Gris. — Fen-nool-yai Gree. 

Male Carle. — Mai Carl. 

Pomme de Neig-e. — Pum de Naije. 

Reinette Blanche d'Espa^e. — Ren-ett Blansh d'Espagne. 

Beinette Triomphante. — Ren-ett Tre-ome-fant. 



APRICOTS. 
Albergier. — Al-bare-je-ai. 
Brian^on. — Bre-ahn-sohn. 
Belle de Choisy. — Bel de Shwoi-sey. 
Belle Ma^ifique. — BelMan-gne-feek. 
Bigarreau. — Be-gar-ro. 
Bigarreau Rouge. — Be-gar-ro Rooje. 
Bigarreau Couleur de Chair. — Be-gar-ro Coo-lm- de Shair. 
Bigarreau Gros Coeuret. — Be-gar-ro Gro Keur-ai. 
Bigarreau Tardif de Hildesheim. — Be-gar-ro Tar-deef de Hildesheim. 
Gros Bigarreau Rouge. — Gro Be-gar-ro Rooje. 
Griotte d'Espagne. — Gre-ote Des-pan. 

GRAPES. 

Chasselas Musque. — Shah-slah Meuskay, 

Chasselas de Fontainebleau. — Shah-slah de Fone-tane-blo. 

Ciotat. — Se-o-tah. 

Lenoir. — Lun- war. 

NECTARINES. 

Brugnon Violet Musque. — Brune-yon Ve-o-lay Meus-kay. 
Brugnon Musque. — Brune-yon Meus-kay. 
D' Angleterre. — Dahn-glet- are. 
Due du Tellier. — Deuk du Tel -y ay. 

PEACHES. 

Abricotee. — Ab-re-co-tay. 

Belle de Vitry.— Bell de Ve-tree. 

Grosse Mignonne. — Groce Mene-yon. 



650 KEY TO FRENCH NAMES. 

Madeleine de Courson. — Mad -lane de Coor-son. 

Pavie de Pompone. — Pah-vee de Pom-pone. 

Pourpree Hative. — Poor-pray Hat-eve. 

SangTiinole a Cliair adherente. — Sahn-gwe-nole ah Shair Ad-hay-rent 



PEARS. 

Amire Joannet. — Am-e-ray Jo-ahn-nay. 

Ananas. — An-an-ah. 

Ananas d' Ete. — An-an-ah Da-tay. 

Angleterre . — Ahn-glet-are. 

Beurre. — Bur-ray. 

l^elle de Bruxelles. — Bel-de Broos-ell. 

Belle et Bonne. — Bel-a-Bun. 

Belle-Lucrative. — Bel-lu-crah-teve, 

Beurre de Capiumont. — Bur-ray de Cap-u-mohn. 

Beurre d'Amalis. — Bur-ray Dah-mah-lee. 

Beurre Gris d'Hiver Nouveau. — Bur-ray Gree Dee-vair i^oo-vo. 

Beurre Diel. — Bur-ray De-ell. 

Beurre Bronzee. — Bur-ray Brone-zay. 

Bezi d'Heri. — Ba-zee Daree. 

Bezi Vaet. — Bazee Yah-ai. 

Beurre Crapaud. — Bur-ray Crah-po. 

Bezi de Montigny. — Bay-zee de Mon-teen-gnee. 

Bon Chretien Fondante. — Bone Cray-te-an Fone-donte. 

Boucquia. — Boo-kiah. 

Calebasse Grosse. — Cal-bass Groce. 

Capucin. — Cap-u-san. 

Chaumontel tres Gro. — Sho-mone-tell tray Gro. 

Compte de Lamay. — Conte de Lah-me. 

Colmar Epine. — Cole-mar A-peen. 

Crassane. — Cras-sahn. 

Cuisse Madame. — Kuees Mah-dam. 

D' Amour. — Dam-oor. 

De Louvain. — Diil-oo-van. 

Delices d'Hardenpont. — Day-lece Dar-dahn-pone. 

Doyenne d'Ete. — Dwoy-on-nay Day-tay. 

Doyenne Panache. — Dwoy-on-nay Pan-ah-Shay. 

Dumortier. — Du-mor-te-ay. 

Duchesse d'Angouleme. — Du-shess Dong-goo-lame. 

Duchesse d'Orleans. — Du-shess Dor-lay-on. 

Enfant Prodige. — On-font Pro-deeje. 

Epine d'fite. — A-peen day-tay. 

Figue de Naples. — Feeg de Nah-pl. 

Fondante d'Automne. — Fone-donte do-tonn. 

Forme de Delices. ^ — Form de Day-lece. 

Forelle. — Fo-rel. 

Fondante du Bois. — Fone-dont du Bwoi. 

Fortunee. — For-tu-nay . 

Franc Real d'Hiver. — Fronk Ray-ahl Dee-vair. 

Glout Morgeau. — Gloo Mor-so. 

Hericart. — Hay-re-car. 

Jalousie. — Jal-oo-zee. 

Jalousie de Fontenay Vendee. — Jal-oo-zee de Fone-ten-ai Von-day. 

Leon le Clerc. — Lay-on le Clair. 

Limon. — Lee-mohn. 



KEY TO FRENCH NAMES. 651 

Louise Bonne. — Loo-eze Bun, 

Madeleine, or Citron des Carmes. — Mad-lane, or Cee-trone day Gaxm. 

Marie Louise. — Mah-re Loo-eze. 

Michaux. — Me-sho. 

Passans de Portugal. — Pah-sahn de Por-tu-gal. 

Pailleau. — Pahl-y o. 

Paradise d'Automne. — Par-ah-deze do-tonn. 

Passe Colmar. — Pass Col-mar. 

Quilletette. — Keel-tet. 

Reine Caroline. — Rane Car-o-lene. 

Reine des Poires. — Rane day Pwore. 

Rousselet HiUif. — Roos-lay Hat-eef. 

Sanspeau. — Sahn-po. 

SieuUe. — See-ull. 

Sucree de Hoj^erswarda. — Seu-cray de Hoyersworda. 

Surpasse Virgalieu. — Seur-pass Vere-gal-yu. 

St. Germain. — San Jare-man. 

Sylvange. — Seel-vonje. 

Vallee Franche. — Vol-lay Fronsh. 

Verte Lougue. — Vairt Longh. 

Verte Longue Panachee. — Vairt Longh Pan-ah-shay. 

Virgouleuse. — Yere-goo-leuz. 

Wilhelmine. — AYil-el-meen. 

PLUMS. 

Abricotee Rouge. — Ab-re-co-tay Rooje. 
Diaprce Rouge. — De-ah-pray Rooje. 
Drap d'Or. — Drah-dor. 
Jaune Hative. — Jaun Hat-eve. 
Mirabelle. — Me-rah-bell. 
Precoce de Tours. — Pray-cose de Toor. 
Prune Suisse. — Prune Su-ece. 
Royale Hative. — Rwoy-al Hat-eve. 



653 



INDEX TO THE DIFFERENT FRUITS. 



[The standard names are in Roman letters. The synonymous names in Italic] 



ALMONDS. 

PAGE 

Amande Princesse 266 

Amandier d Coque Tendre. . . 266 
Amandier des Dames 266 

Doux a Coque Tendre. 266 

Ladies' TJiin Shell 266 

Soft-Shell Sweet Almond.. . . 266 
Sultan a Coque Tendre 266 

APPLES. 

Abe Lincoln 210 

Aberdeen 196 

Accidental. 196 

^sopus Spitzenbei^g 129 

JE^opus Spitzenbwrg 129 

Alabama Pearmain 184 

Albemarle Pippin 259 

AUegJiany 196 

American Beauty 95 

American FaU. 135 

American Golden Pippin .... 95 
American Golden Russet. ... 96 
Ameiican Newtown Pippin. . 150 
American Bed Juneating. ... 125 
American Summer Pearmain. 97 

Api 173 

Api Petit 173 

Ashmore 98 

Astrachan 262 

Astrachan Rouge 210 

August Sweet 176 

Aurora 343 

Autumn Strawberry 177 

Autumn Sweet Bough 100 

Autumnal Swaar 99 

Amry Sweet 129 

Bachelor 113 

Bachelor's Blush 100 



PACK 

Russet 127 

Bailey's Crimson 262 

Bailey's Sweet 101 

Baldwin 102, 103 

Baltimore 103, 104 

Baltimore 133 

Baltimm'e Pippin 103, 105 

Baltimore Red. 105 

Baltimore Red Streak 105 

Ban^ett's Spitzenburgh 195 

BatcJielor 214 

Beard Burden 123 

Beauty 238 

Beauty of America 95 

BeU Dubois 214 

BeWs Early 228 

Belmont 104, 105 

Bellefleur 258 

Bellefleur Yellow 258 

Beipre Russet 221 

Ben Apple 131 

Ben Davis 105, 106 

Bennington 228 

Benoni 106, 107 

Bentley's Sweet 107, 108 

Berry 196 

Bethlemite 108 

Big Hill 196, 206 

Big Rambo 250 

Bishop'' s Pippin of Nova 

Scotia 258 

Blackburn 113 

Blakely 184 

Blauberger 110 

Blenheim 109 

Blenheim Orange 109 

Blenheim Pippin 109 

Blooming Orange 109 

Blue Mountain 110 

Blush June 116 

Bonford 206 

Bonum Ill 

Boston Russet 221 



654 



INDEX. 



Bough 176 

Bread-and- Cheese Apple 208 

Brittle Sweet 112 

Broad River 218 

Broadwell 112 

Broadicell Sweet 112 

Brooke's Pippin 150 

Brown's Golden Sweet 241 

Brubacker 183 

BrusJi's Nonsuch 243 

Buckingliarn 118, 114 

BuckUy 117 

Buckram 156 



BvUock's 



96, 132 



Bullripe 123 

Buncombe 214 

Bunkum 214 

Burlington 195 

Burlington Greening 214 

Butters 102 

Bi/er's 113 

Bi/e?-'s Bed. 113 

Cable's GiUifloioer 103 

Calkin's Pijyjjin 234 

Camnesar 252 

Campbellite 253 

Canada Pijypin 251 

Canada Reinette 114, 115 

Canada Sweet 158 

Canadian Reinette 114 

Carolina Greening 149 

Carolina Red 196 

Carolina Red June 116 

Carolina Red Streak 105 

Caroline 196 

Carter of Alabama 184 

Carter's Winter 184 

Cathead. 135 

Cattell Apple 198 

Cayuga Red Streak 243 

Chaltrani Pippin 196 

Chaniplain 234 

Chatham Pippin 196 

Cheat 120 

Cheatan Pippin 196 

Cheataw 196 

Cheese 184 

Chenango Strawberry 117 

ChiUeothe Sweet 101 

Chillisquage 183 

Chimney 137 

Cling fight 120 

CobbeU's Fall Pippin 252 

Coe's Spice 123 

Cogswell 117, 118 



PAGE 

Cogswell Pearmain. 117 

Coleman 243 

Connecticut Seek-no- Further. 250 

Cooper Apple 205 

Cornell's Fancy 118, 119 

Cornell's Favonte 118 

Be Brltagne 114 

B'Espagne 252 

Delaware 208 

Democrat 119, 120 

Derrick's Graft 217 

Derrikinan 217 

Deterding's Early 210 

Dirck's Graft 217 

Double Flowering Apple 262 

Double Flowering Chinese 

Crab 262 

Double White Siberian Crab . . 262 

Dodge's Early Red 228 

Domine 120, 121 

Duchess of Oldenburgh 122 

Dutch Mignonne 109 

Duzenbury 122, 123 

Dyer or Pomme Royale. .123, 124 

Eaiiy Baldicin 205 

Early French Reinette 124 

Early Golden Sweet 147 

Eady Ilagloe 233 

Early Harvest 124. 125 

Early Joe 125, 126 

Early Pound Royal 235 

Early Rose 237 

Early Strawberry 125, 126 

Early Summer Pearmain 97 

Early Sweet Bough 176 

Early Tart Harvest 205 

Edgerly's Sweet 101 

Edward Shantee 196 

Egyptian Russet 127 

Eighteen Ounce Apple 243 

Elgin Pippin. . . ^ 252 

English Beauty of Pa 120 

Englinh Golden 146 

English Golden Russet 146 

Enqlish Rambo 120 

English Red Streak 120 

English Russet 128 

English Sweet 129 

English bweet 158 

English Vandeoere 226 

Episcopal 135 

Equinetely 113 

Esopus Spitzenburgh . . . 129, 130 
Eustis 181 



INDEX. 



655 



PAGE 

Evening- Party 131, 132 

Ewalt 132, 133 

Falder 133 

FaU Bmigh 100 

FaU GhecAe 184 

i<aU de Walldes 133 

FaU Orange 134, 135 

Fall Pippin 135, 136 

Fall Pijjjnn 252 

Fall Queen 139, 140 

FaU Queen 113 

FoU Uomdtiite 208 

FaU Swarn- of West 99 

FaU Vandevere 245 

FaU Wine 136, 137 

Fallawater 133, 134 

FaUawalder 133 

Falwalder 133 

FaUen Wood 133 

Fameuse 137, 138 

Family 138 

Fanny 140, 141 

Farnwaldir 133 

Father Apple 202 

Fetch 102 

Flake's Fall 140, 141 

Flat Pi])jn)t 202 

Folkfi Walder 133 

Forelk 110 

Formosa Pijypin 216 

Fmnmakler 133 

Forsythe's Seedling 196 

Fourth of July 142 

Folder 225 

Foxley Crab 262 

Frank 117 

Frankfort Queen 113 

Front Apple 110 

Fidler 225 

Fulton 143 

Funkhouser 105 

Garden Royal 143, 144 

Garden Sweet 144, 145 

Gardener's Ajiple 193 

Garvis Seedling 113 

Gate 104 

General Grant 262 

Geneva Pem-main 234 

Geneva Pippin 145 

Gennetting 209 

Georgia June 116 

GilletVs Seedling 219 

Glory of York 216 

Golden Apple 95 



^ , , ^ VKGK 

Golden Gate i04 

Golden Pippin 95 

Golden Pijypin 104, 135, 180 

Golden Russet 146 

Golden Russet 96 

Golden Russet of Massachu- 
setts 147 

Golden Spice 123 

Golden Sweet 147, 148 

Gdding 95 

Goicden 196 

Grrtham's Bed Warrierr 

Grandmother 

Grave Slije 

Gravenstein 148, 

Gray Ajyple 181, 

Gray Romanite 208 

Gray's Keeper 181 

Greasy Back 202 

Greasy Pippin 180 

Green Cheese 149, 150 

Green Crank 149 

Green Mountain Pimrin 133 



196 
257 
148 
149 
203 



Green Newtown Pippin.. 150, 151 

Green Skin U9 

Green Vandevere 245 

Green Winter Pippin 150 

Greening 149 

Grimes Golden 151 

Grimes' Golden Pippin. ..151, 152 

Grise 203 

Gros Api Rouge 173 

Gros Pommier 139 

Gros Pomier 139 

Grosse Reinette d' Angletei^re. . 114 
Grunling von Rhode Island. . 214 
184 



Ha((s 139, 161 

Hagloe 233 

Hall 152 

HaWsRed 152 

HaWs Seedling 152 

Hampton's Siberian Crab. . . . 263 

Hardwick 239 

HaskeU Sweet 153, 154 

Hatcher 154 

Hatchefs Seedling 154 

Haverstraw Pippin 234 

Hawley 155 

Hawthomden 155 

Hempstead 231 

Henrick Sweet 240 

Henry Sweet 240 

HensJiaw 113 

Hick's 156, 157 



656 



INDEX. 



PAGE 

Higby Sweet 157 

Hightop Sweet 158 

Hog Island Sweet 158, 159 

Hogan 120 

Hogpen 134 

Holden 134 

Holden Pippin 134 

Holland Pippin 160 

Holland Red Winter 256 

Hollman 196 

Hominy 228 

Hoover 161 

Horse 139 

Horse Apple 161, 162 

Horse Block 185 

Hoss 139 

House 136 

Howard 196 

Hoicard's Siceet , 101 

Howe's Busset 221 

Hoicer 136 

Hubbard 196 

Hubbardst&n 162 

Hubbardston Nonsuch ... 162, 181 

Hunfs Fine Green Pippin. . 150 

Hunts Green Newtown Pippin 150 

Hunt's Russet 163 

Hurlbut 164 

Hurlbut Stripe 164 

Hurlbut Sweet 129 

Hutchinson Pippin. 105 

Hyslop 263 

Indian 181 

Indiana Jannetting 209 

Ismrd 187 

Jackson Apple 117 

Jackson Red 196 

Jackson's Red 214 

James River 255 

Januarea 114 

JefEeris 165 

Jefferson Pippin 209 

Jeiiiton 209 

Jenkin's Summer Pippin .... 205 

Jennett 209 

Jennings 204 

Jenny Seedling 152 

Jersey Greening 214 

Jersey Sweeting 165, 166 

Jewett's Fine Red 166, 167 

Joe Allen 105 

Joe Bei-ry 195 

John May 162 

Joknson'a Fine Winter 260 



PAGB 

Johnston's Favorite 184 

Jonathan 167 

Jones' Pippin 134 

Julian 168 

Julien 168 

Juling 168 

July Apple. 205 

J^dy Branch 165 

July Early Pippin 121 

July Pippin 124 

June Sweeting 212 

KelUy White 104 

Kempstefs Pippin 109 

Kennaird's Choice 171, 172 

Kentucky 169 

Kentucky Queen 113 

Kentucky Red Streak 105 

Kerry Pippin 105 

Keswick Codlin 169, 170 

King 113 

King Apple 170 

King Philip 167 

King of Tompkins County. 170,171 

Kirby Red 214 

Klaproth 172 

KnighVs Red June 116 

Kountz 195 

Ladies' Blush 132 

Ladies' Favorite 113, 181 

Ladies' Sweet 174 

Lady Apple 173 

Lady Blush 157 

Lady Cheek Sweet 157 

Lady Crab 263 

Lady Finger 117 

Lady Washington 258 

Lady's Sweet 174, 175, 240 

Lady's Sweeting 174 

Lancaster Queen 236 

Landon 175, 176 

Large Fall Pippin 252 

Large Golden Pippin 234 

Large Red Siberian Crab .... 263 

Large Royal Pearmain 113 

Large Striped Pearmain. ... 181 
Large Striped Winter Pear- 
main 181 

Large White Juneating 124 

Large Yellow Bough 176, 177 

Large Yellow Siberian Crab. . 263 

Lasting Vandervere 245 

LateBough 100 

Late Queen 113 

Late Strawberry 177 



INDEX. 



657 



PAGE 

Lawyer , 178 

Leanham, ] 96 

Leather Apple 203 

Ledge Sweet 179 

Lexington Queen 113 

Libhart. 195 

Lima 243 

LijypincotVs Early 237 

Little Vandevere 245 

Lodf/e's Early 237 

Lanrj Lsland 134 

LoweU 180 

Luxury 250 

Lyman's Pumpkin Sweet 207 

McAfee 181 

McAfee's Nonsuch 181 

McAfee's Red 181 

McLellan 182 

McLoud's Family 138, 139 

Magnum Bonum Ill 

Maiden's Blush 183 

Major 183, 184 

Mamma Beam 104 

Mangum 184, 185 

Manomet 185, 186 

Manomet Sweet 185 

Marengo 264 

Marietta Basset 221 

Marston's Red Winter 186 

Martin 182 

Maryland Qiieen 139 

Mason's Pijypin 187 

Mason's Stranger 187 

Matchless 195 

Maverack's Sweet 188 

Ilaxfield 184 

Meig's 214 

Melon 188 

Merit 113 

Mexico 189, 190 

Michigan Beauty 224 

Michigan Golden 180 

MiUcreek Vandevere 226 

Minister 190, 191 

MissouH Janet 209 

Missouri Pippin 196 

Missouri Bed 196 

MissouH Superior 181 

Mobbs 196 

MoUy Whopper 133 

Monmouth Pippin 191 

Monte BeUo 192 

Montreal Beauty 264 

Morgan's Favorite 243 

Mote's Sweet 192, 193 

28* 



PAOB 

Mother 193, 194 

Musgrove's Cooper 250 

Afus/c Sjiice 136 

Myefs Nonpareil 198 

My gate s Bergamot 123 

Ne Plus Ultra 113 

Ned 194, 195 

Neverfail 209 

New Brunswick 122 

NeiD MissouH 181 

New Spitzenburgh 167 

New York Bellflower 134 

Neio York Greening 95 

New York Pippin 105, 135 

Newtown Greening 95 

Newtoxcn Pippin 150 

Newtown Spitzenburgh 195 

Nickajack 196, 197 

Nodhead 167 

Nonsuch 1 81 

Nm-th Amencan Best 205 

Northern Spy 197, 198 

Northwick Pippin 109 

Norton's Melon 188 

Nyack Pippin 234 

OJiio Beauty 250 

Ohio Nonpareil 198, 199 

Ohio Wine 136 

Old Field 187 

Old Nonsuch 211 

Old Town Pippin 162 

Orange 134, 180, 235 

Orange Sweeting 147 

Ox-Eye 113, 195 

Palmer Greening 246 

Paper Apple 234 

Paradise Winter Sweet 257 

Park's Keeper 181 

Paterson's Sweet 101 

Patton 184 

Peach 199, 200 

Peach-Pond Sweet 200, 201 

Pear Lot 254 

Pear-Tree Lot 254 

Peck's Pleasant 201 

Pecker 102 

Pennsylvania Cider 225 

Pennsylvania Vandevere 245 

Petersburgh Pippin 150 

Petit A pi Rouge 173 

Pharawalder . 133 

Pfarrer Walter 133 

Philadelphia Pippin 135 



658 



INDEX. 



PAGE 

PMladel'jMa Siceet 100 

Philip Rick 167 

Pie A'pple 160 

Pirn's Beauty of tlie West, ... 133 

Pinneo's Favonte. 123 

Pi\ypin 202 

Pittsburgh Pippin 202 

PUzer Hill 206 

Poland 211 

Polemt 236 

Polly Walter 133 

Polly Wholloper 133 

Poiiwie dApi Rouge. .... 173 

Pomme du Caen 114 

Pomme de Cuir 203 

Pomme d'Ete 124 

Pomme Grise 203 

Pomme Grise d'or 203 

Pomme de Neige 137 

Pomme Rose 173 

Pommeroy 174 

Popular Bluff. 225 

Porter 204, 

Portsmouth Sweet 179 

Portugal 114 

Potpie Ajyple 256 

Poughkeepsie Russet 128 

Paund 133, 196 

Pound Pippin 135 

Pound Royal 135, 180, 235 

Pound Royale 235 

Pound Sweet 207 

Powers 205, 214 

Powers' Large 264 

Praire Rambour Reinette 114 

PHde of September 223 

Primate 205 

Prince's Early Lemon. ..... 124 

Prince'' s Harvest 124 

Priofs Red 206 

Pryor's Red 206 

Pumpkin Sweet 207 

Putnam Russet 221 

Quaker 231 

Queen 113 

Queen Anne 180, 193 

Rambo 208 

Rambouillet 208 

RamsdeWs Red Pumpkin Sweet 129 

RamsdelVs Sweet 129 

RamsdelVs Sweeting 129 

RandolVs Red Winter 129 

Rawle's Genet 209 

RavVs Gennetting 209 



PAGB 

RauWs Jannetting 209 

Rawle's Janet 209 

Rawle's Jannet 209 

Red Ashmore 98 

Red Astrachan 210 

Red Baldwin. 102 

Red Canada 211 

Red Cheek 134 

Red Cheek Pijypin 191 

Red Fall Pipypin 214 

Red Gloria Mundi 113 

Red Hazd 196 

Red Horse 113 

Red Jewell 212 

Red June 116 

Red June Sweet 213 

Red Juneating. 124 

Red Lady Finger 214 

Red Neverfail 209 

Red Pippin 105, 196, 231 

Red Pumpkin Sweet 129 

Red Russet 213, 214 

Red Shropsavine 228 

Red Spitzenburgh 217 

Red Streaked Pippin 231 

Red Sweet Winesap 240 

Red Vandevere 214, 226, 245 

Red Warrior 196 

Red Winter Pearmain 214 

Reinette Blanche d'Esjxtgne. . 252 
Reinette du. Canada Blanche . 114 
Reinette du Canada a Cortes. 114 

Reinette d'Espagne 252 

Reinette Grosse du Canada. . 114 

Reinette d'HoUande 160 

Reinette Musque 258 

Reinette Rousse de Boston. . . . 221 
Rhode Island Greening. . .214, 215 

Ribbed Pippdn 95 

Ribston Pippin 216 

Richard's Graft 217 

Richfield Nonsuch 211 

Richmond 218 

Ridey 180 

RoaYon 174 

Robertson's PearmMin 214 

Robinson' s Streak 105 

Robinson Red Streak 105 

Rock Remain 209 

i Rock Rimmon 209 

j RockhiWs Russet 216 

Romanite 218,219 

Romanite 208 

Rome Beauty 219, 220 

I Rose Red 220, 221 

I Rother Astrakan 210 



INDEX. 



659 



PAGE 

Rough and Ready 205 

Rox'bury Russet 221, 222 

Roifai Pijypin 103 

Ruckmaii's Red 196 

Russet Golden 146 

Riissine 214 

Rusti/ Coi-e 198 

St. Lawrence 222 

iSam Wingard 184 

Sanguineus 137 

Sassafras Sweet 154 

Saylor 195 

Scliwitzer Apple 202 

Scott 205 

Seago 184 

Seek- No- Further 208, 250 

September 223 

Sharpens Early 236 

Sharj)e's Spice 136 

Sheep Nose 96 

Sherwood^ s Favonte 117 

Shiawassee Beauty 224 

Shockley 224, 225 

Shropshirvine 228 

Sinclair's Tellow 124 

Skunk 231 

Smith's 225 

Smith's Beauty of Newark. . . 122 

Smith's Cider 225, 226 

Smithfield Spice 123 

Smokehouse 226, 227 

Smyrna 117 

Snorter 181 

Snow 137 

Sol. Garter 113 

Sojjs in Wine 228 

Sops of Wine 228 

Sopsavine 228 

Soulard 229 

Sour Bough 234 

Sour Harvest 205 

Southern Fall Pipjyin 214 

SoutJiern Golden Pippin 149 

Southern Greening 149 

Southern Romanite 218 

Speckled 134 

Spiced Ox Eye 195 

Spitzenhurgh 195 

SUdclubs 245 

Stark 230 

Starr 231 

Steele's Red Winter 102, 211 

Sterling Beauty 94 

Storr's Wine 181 

Strawberry 117, 217 



PAGU 

streaked Pippin 231, 232 

Striped Pear main 181 

Striped Ramho 208 

Striped R. I. Greening 120 

Stnped Red Harvest 212 

Striped Siccet Harvest 212 

Striped Sweet Pippin 181 

Striped Vandervere 245 

Striped Winter Pearmain ... . 181 

Stymus 232, 233 

Summer Hagloe 233 

Summer Horse 161 

Summer Pearmain 97 

Summer Pippin 234 

Summer Pippin 160 

Summer Pound Royal 235 

Summer Queen 236 

Summer R. I. Greening 235 

Summer Rose 237 

Summer Set 227, 228 

Summer Sweet 158 

Summerour 196 

Susan's Spice 237, 238 

Sutton Beauty 238 

Swaar. 239 

Sicayzie Pomme Grise 203 

Sweet Bellflower 100 

Sweet Bough 176 

Sweet Harvest 176 

Siceet June 158 

Sweet Pearmain 240 

Sweet Pippin 158 

Sweet Wine 136 

Sweet Winesap 240 

Swiss Ajyple 202 

Siciss Pippin 202 

Sylvan Russet 221 

Sylvester 241 

Tallow Apple 180 

Tallman's Stceeting 241 

Talman's Sweet 241 

Tart Bough 124, 205, 234 

Teeke 181 

Tei-ry's Red Streak 208 

Tetofsky 242 

Tetofski 242 

Texan Red 105 

Tinson'sRed 214 

Tolman's Sweeting 241 

Tommy Red 170 

Tompkins 1 23 

Tom's Red 170 

Transcendent 264 

Travers' 210 

Trenham 19(? 



€60 



INDEX. 



PAGE 

Trippers Horse 161 

True Spitzenburgh 129 

Trumpington 208 

Tulpehocken 133 

Turner's Cheese 149 

Tuttle 244 

Twenty Ounce 243 

Twenty Ounce Apple 243 

JJnde BicliarcCs Graft 217 

U7icle Sam's Best 136 

Underdunk 234 

ValandingJiam's Wine 161 

Van Dyne 135 

Vanderveer 245 

Vandervere of New York. ... 195 

Vandevere 245 

Vandevere of Pa 245 

Vandiver 245 

Varick 119 

Vermill&n d^M 210 

Vermont Pumpkin Sweet. . . . 207 

Victoria Pippin 105 

Victoria Med 105 

Virginia Pippin 105 

Wagener 246 

Wa/ir Reinette 114 

Walh 196 

Wall 196 

Waltz Apple 201 

WaliDorth 234 

Wander 196 

Wanng's September. 223 

Warner Rmset 221 

Warren Pippin 258 

Washington 176, 228 

Washington Royal 246 

Washington Strawberry 247 

Water 247 

Watermelon 188 

Wattaugah 161 

Waxen 104 

Wealthy 248, 249 

Wells 120 

Westbrook 134 

Western Beauty 198, 250 

Westfield Seek-no-Further 

249, 250 

White Apple 104 

White Crow 181 

White Graft of Wis 134 

White Hawthornden 155 

White Newdl 134 

White Pippin 251 



PAGK 

White Spanish Reinette 252 

White Spice 123 

White Sugar 100 . 

WJdte Vandevere 245 

White Winter Pearmain 253 

WUUam TeU 202 

William's Early 253 

William's Favorite 253 

WUUam'' s Bed 253 

WiUis Sweet 254 

Willoic 255 

Willow Twig 255, 256 

Wilson's June 116 

Wine 195, 217 

Wine of Connecticut 243 

Wine Sop 256 

Winesap 256, 257 

Winter Blush 133 

Winter Cheese 149, 214 

Winter Greening 149 

Winter Horse 196 

Winter Jnnnetting 209 

Winter Peach 199 

Winter Pearmain 181 

Winter Pippin of Geneva 145 

Winter Queen 113 

Winter Rose 196 

Winter Sweet Paradise. .257, 258 

Woodpecker 102 

Woodstock 123 

Woodstock Pippin 109 

Wodman's Harvest 237 

Worden's Pie Apple 228 

W(yrWs Wonder 196 

Wyandotte 181 \ 

Wythe 202 

Yellow BeUflower 258, 259 

Yellow Crank 149 

Yell&w Harvest 124 

Yellow Hoss 161 

Yellow Jaiiett 209 

Yellow Newtown Pippin 259 

Yellow Vandervere 245 

York Imperial 260 

York Pippin 135 

York & Lancaster 222 

Zour Bough 205 



APRICOTS. 

Abricot Commun 271 

Abricot Peche 271 

Amande Aveline 268 



INDEX. 



661 



PAGE 

Ananas 268 

Anson's 270 

Anson's Imperial 271 



Breda 



UAlea-andiie. 270 

De Hollande 268 

De NaTicy 270, 271 

De St. Jean 270 

De St. Jean Boiige 270 

Du Luxenihourg 271 

Dubois^ Larly Q olden 268 

Dunmore 270 

Dunmore^s Breda. . . . , 270 

Early Golden 268 

Early Moorpark 268 

Oermine 271 

Golden Drop 208 

Gros d' Alexandi-ie 270 

Gros FruJie 270 

Gros Precoce 270 

Grosse Genniae 271 

Hasselnmsmandel 268 

Hemskirke 268 

HunVs Moorpark 270 



Kaisha 



Large Early 



270 



Moorpark 270 

Musch-Mnscli 270 

Oldaker^s Moorpark 270 

Peact 271 

Peche 271 

Peche Grosse 271 

Persique 268 

Pfirsiefie 271 

Precoce d^Esperin 270 

Precoce dJ'Hongrie 270 

Roman 271 

Royal 271 

Royal Peach 271 

SudhuPs Moorpark 270 

Temple's 270 

Transparent 271 



PAGE 

Walton Moorpark 270 

Wurteinburg 271 



BERBERRIES AND BLACK- 
BERRIES. 

THE BERBERRY. 

Common Red 273 

BLACKBERRIES. 

Dewberry 275 

Dorchester 274 

Kittatinny 275 

Laioton 275 

Low Blackberry 275 

New Rochelle 275 

Rvhus Canadensis 275 

Seacoi'''s Mammoth 275 

Trailing Blackberry 275 



CHERRIES. 

Amber 281 

Baumann's May 280 

BeUe d'Orleans 280 

Bigarreau ... , 281 

Bigan^eau de Mai 280 

Bigarreau Royal 281 

Bigarreau Tardif 281 

Cerise Ambree 281 

Graffion 281 

Groote Princess 281 

HcXLandische Grosse 281 

Imperial 281 

Italian Heart 281 

Primessin Kirsche 281 

Turkey Bigarreau 281 

WesVs White Heart 281 



662 



INDEX. 



PAGE! 

White Bigarreau 281 

wader's Bigari'mu de Mai. . 280 

Yellow Spanish 281 

CRANBERRIES. 

BeU-Shaped 303 

Bugle, Oval, or Egg-shaped. . 303 

Cherry 303 

CURRANTS. 

Babi/ Castle 301 

Black English. 302 

Black Naples 301 

Oasis 802 

Gaucase 300 

Cherry 300 

Common Black 302 

Dana's Mw White 301 

Fertile d' Angers 300 

Goliath 301 

OroseiMier Bauge a Oros Fruit 300 

Hutive de Bertin 300 

Houghton Cattle 301 

Imp trial Blanc 301 

Imperial Bed 300 

Imperial White 301 

LaHative 300 

La Versaillaise 300 

Large-Banched Bed 300 

Large Bed Dutch 300 

Macrocarpa 300 

Maifs Victmia 301 

Missouri Cxirrant 302 

Morgan's Bed 300 

Morgan's White 301 

New Bed Dutch 300 

New White Dutch 301 

Red Dutch 300 

Red Flowering Currant 302 

Bed Grape 301 

Beeve's White 301 



PAGB 

Victoria 301 

White Antwerp 301 

White Clintm 301 

White Crystal 301 

WTiite Dutch 301 

AVhite Urape 301 

White Leghx/m 301 

WTiite Provence 301 

WilmoVs Bed Grape 301 

FIGS. 

Baysimter 307 

Black Genoa 308 

Black Ischia 306 

Black Naples 307 

Blue Ischia 306 

Broion Hamburg 807 

Brown Ischia 307 

Brown Italian 307 

Brown Naples 307 

Brown Turkey 307 

Brunswick 307 

Chestnut 307 

Chestnut-colored Ischia 307 

Clementine 307 

Early Forcing 306 

Figue Blanche 308 

Ford's Seedling 308 

Green Ischia 309 

Hanover 307 

Italian 307 

Large Blue 307 

Lee's Ferpetual 307 

Madonna 307 

Malta 307 

Marseilles 308 

Murrey 307 

Nerii 308 

Focock 308 

Pregussata 308 

Bed. 307 

SmaH, Brown 307 



INDEX. 



6G3 



PAGE 

Small Brown Ischia 308 

White Ischia 309 

White Marseilles 308 

White NapU^ 308 

White Standard 308 

GOOSEBERRIES. 

American Bed 315 

American Seedling 315 

Atlas 314 

Banks Dublin 314 

Berry's Greenwood 313 

Boardman's British Crown. . 312 

Briton 314 

Broom Girl 314 

Buerdsill's Duckwing 312 

Capper's Bonny Lass 313 

Capper's Bunker Hill 312 

Capper's Top Sawyer 312 

Champagne. 312 

Cleworth's White Lion 313 

Cluster 315 

Collier's Jolly Angler 313 

Conquering Hero 314 

Cook's WTiite Eagle 313 

Crompton Sheba Queen 313 

Downing 314 

Dutch Joe 315 

Early Green Hairy 313 

Echo 314 

Edward's JoUy Tar 313 

Elijah 314 

Farrow's Roaring Lion 312 

Favorite 314 

Freedom 314 

Glenton Green 313 

Gorton's Viper 312 

Green Gascoigne 313 

Green River 314 

Green Walnut 313 

Guido 314 

Hapley's Lady of the Manor 313 

Hartshorn's Lancashire Lad. 312 

Hepburn Green Prolific 313 

Hill's Golden Gourd 312 

Hobbs' Seedling 314 

Hopley's Companion. 314 



I'AtiR 

Houghton's Seedling 314 

Huntsman 314 

Husbandman 314 

Independent 314 

Jolly Cutter 314 

Keen's Seedling 312 

Keepsake 314 

Lady Delamere 314 

Leigh's Rifleman. 312 

Marigold 314 

Massey's Heart of Oak 313 

Melling s Crown Bob 312 

Miss Bold 312 

Mountain Seedling 314 

Ohio Prolific 315 

Ohio Seedling 315 

Ostrich 314 

Overall 314 

Pale Red 314 

Parkinson's Laurel 313 

Part's Golden Fleece 312 

Pilot 314 

Pitmaston Green Gage 313 

Prinoe Albert 314 

Prince Regent 314 

Profit 314 

Prophet's Rockwood 312 

Queen Caroline 314 

Red Warrington 312 

Riley's 314 

RUey's TaUyho 314 

BoberVs Sweet Water 315 

St. Clair 315 

Saunders' Cheshire Lass .... 313 

Scorpion 314 

SmUing Beauty 314 

Smith's Improved 315 

Smith's Seedling 315 

Sovereign 314 

Taylor's Bright Venus 313 

Teazer 314 

Thumper 314 

Wainman's Green Ocean 313 

Wellington's Glory 313 



GG4 



INDEX. 



PAGB 

White Honey 318 

Wistastoa Hero 314 

Woodward's White Smith. . . 313 

Yellow BaU 312 

Yellow Champagne 312 

Young Wonderful 314 



GRAPES. 

Adirondac 338, 339 

Alexandrian J^rontignan. ... 331 

Alicante 327 

AUcantenivein 327 

Allen's Hybrid 338-340 

Amber Muscadine 381 

American Muscudine 358 

Amiens 381 

Amoureux 358 

Arnold^s No. 1 355 

Arnold's No. 2 343 

Amdld?s No.\% 338 

Barry 338 

Black Fraiikentludl 327 

Black Hamburgh 327 

Black Lisbon 327 

Black Muscat of Alexandria . 328 

BUick Palestine 327 

Black Portugal 327 

Black Prince 828 

Black St. Peters 827 

Black Spanish 327 

Bla4ik Valentia 327 

Blaiier von Alicante 327 

Bloomhurg 343 

Blue Trollinger 827 

Bostmi 328 

Bowood Muscat 328 

Brown Hamburgh 327 

BuU 858 

Bullett 858 

Busby's Golden Hamburgh . . 330 

Campanella Bianca 331 

Canada 338 

Canadian Hamburgh 355 

Cam.adinn Hybrid 355 

Catawba 341 

Catawba Tokay 341 

Catawissa Bloom 843 

Charlesworth Tokay Malaga. 831 

Chasselas blanc 331 

Chassdas dore 331 

Chasselas de Fontainebleau . . 331 



PACK 

Chasselas Mnsque 328 

Christie's Imyyroted Isabdla.. 349 

Christine 360 

Columbia County 343 

Concord 341, 343 

Cornucopia 343, 844 

Crevelling 343 

Croton 343, 845 

D'Arbois 331 

Delaware 346 

Diana 347 

Duchess of Buccleugh 328 

Dutch Hamburgh 327 

Early Golden Frontignan 328 

Early Saumur Frontignan . . . 829 

Early Silver Frontignan 329 

Early Smyrna Frontignan. . . 329 

Early White Teneriffe 331 

Elsenborough 347 

Elsinbaro 347 

Elsingburgh 347 

Emma 341 

Espagnin Noir 327 

Eumelan 347 

Fancher 341 

Fintindo 329 

Fldsch Traube 327 ' 

Foster's White Seedling 329 

Framingham 348 ^ 

Frankendfde 327 

Frankenthaler 327 

Frankenthaler Oros Noir 327 

Genuine Tokay 333 

Gibraltar 327 

Goethe 348 

Golden Champion 330 

Golden Chasselas 331 

Golden Hamburgh 330 

Grauer Muscatdler 330 

Gray Tokay 333 

Green's Prolific 330 

Grizzly Frontignac 330 

Grizzly Frontignan 830 

Hampton Court Vine 337 

Hartford Prolific 348 

Heath 346 

Herbemont 348 

HerbemonVs Madeira 348 

HudUr 327 

lona 349, 350 



INDEX. 



665 



PAGE 

Isabella 349 

Isaker Dmsiko 329 

IsraeUa 349-351 

Italian Wine 346 

Jew8 332 

Jura Muscat 330 

Kiimmd Traube 330 

Ladj Downe's 331 

Lady Doione's Seedling 331 

Languedoc 327 

Laura Beverly 343 

Le C(mr 32ft 

Lenoir 352 

Long Noir d' Espagiie 332 

Maddeine Musquee de Courtiller 
329 

Main 341 

Martha 352, 353 

Massasoit 352 

Maxatawney 352 

Meredith's Alicante 327 

Merrimack 352 

Michigan 341 

Mohrendutte 327 

Moscado Bianco 333 

Moscatel Commun 333 

Moscatel Oordo Blanco 331 

Moschata Bianca 333 

Mottled 354 

Muscado Rosso 330 

Muscat of Alexandria 331 

Muscat Blanc 333 

Muscat Blanc de Jura 333 

Muscat Escholata 331 

Muscat Esculata 331 

Muscat Grec 331 

Mitscat Gris 330 

Muscat Hamburgh 328 

Muscat Hdtif ds Saumur 329 

Muscat of Jerusalem 331 

Muscat of Lunel 331 

Muscat Noir de Jura 330 

Muscat Romain 331 

Muscat Rouge 330 

Muscat de Saumur 329 

Muscat de Smyme 329 

Muscat Trovd^en 332 

Muscat Trover en Blanc 332 

MuscateUer 333 

Musk Chassdas 328 

Nea Qra/pe 348 



Nepean's Constantia 333 

Norton's Seedling 355 

Norton's Virginia 355 

Onondaga 355 

OtheUo 355 

Paign's Isabella 349 

Palestine 332 

Panse Musquee 331 

Passe Musquee 331 

Payne's Early 349 

Pocock's Damascus 328 

Precoce Musque 329 

Primavis Frontignan 331 

Purple Hamburgh 327 

Raisin de Cham/pagne 331 

Raisin de Frontignan 333 

Rebecca 355, 356 

Red Constantia 330 

RedElben 358 

Red Frontignac of Jerusalem 328 

Red Frontignan 330 

Red Hamburgh 327 

Red Muncy 341 

Red Muscat of Alexandria. . . 328 

Ricketts' No. 1 357, 358 

Roanoke 358 

Rogers' No. 1 348 

Rogers' No. S 352 

Rogers' No. 10 352 

Rogers' No. 22 358 

Rogers' No. 43 338 

Royal Muscadine 331 

Rulander 358 



St. Albans 

St. Genevieve 

St. Peters 

Sanct Peter's Traube 

Salem 358, 

Salisbury Violet 

Sanbomton 

Saratoga 

Secretary 

Senasqua 

ScJiwarzer Spanifcher 

Scuppemong 

Seneca 

Sir A. Pytches' Black 

Smart's Elsingburg 

Stewards Black Prince 

Stockioood Park Golden Ham- 

burgh 

Syrian 



328 
358 
327 
327 
359 
327 
349 
341 
360 
360 
327 
358 
348 
328 
347 
328 

330 
333 



666 



INDEX. 



PAGE 

Telegraph 360 

Terra de la Promise 332 

Tokai blanc 333 

I'otteiiham Park Muscat. 331 

Trentham Black 331 

TroUer 327 

TroUinger 327 

Troveren 332 

Troveren Frontignan 332 

Tyningham Muscat 333 

Tynningham Muscat 328 

Uva Salamana 331 

Valentine's 327 

Victoria 327 

Vitis rotundifolia 358 

Vitis VuVpina 358 

Walter 361, 363 

Warnefs Black Hamburgh . . 327 

Warren 348 

Warrenton 348 

Weisse Mmcaten Traube 333 

Weisser Muscatellcr 333 

Weissholziger TroUinger 327 

WelscJier 327 

White Ghassela^ 331 

White Gonstantia 333 

White Concord 352 

White Frontignan 333 

White Frontniac 333 

White Muscat of Alexandria 331 

White Nice 331 

WhiteNice 333 

White Tokay 333 

WUder 362, 363 

Xeres 331 



MELON FAMILY. 

1. MELONS. 

Allen's Superb 365 

Dampsha 365 

Green Citron 365 

Nutmeg 365 

Valencia 365 

White Japan 365 



PAQB 

Winter Melon 365 

2. WATER-MELONS. 

Baugh 366 

Bradford 366 

Carolina 366 

Citron Water Melon 366 

Clarendon 366 

Imperial 367 

Mountain Sweet 367 

Orange 367 

Ravenscroft 367 

MULBERRIES. 

Black Mulberry 368 

English Mulberry 368 

Everbearing 368 

Hick's Everbearing 368 

Johnson 368 

Red Mulberry 368 

White Mulberry 368^ 

NECTARINES. 

Albert 369 

Anderson's 371 

Aromatic 373 

Boston 370 

Brugnon Hdtif. 373 

Brugnon Musquee 372 

Brugnon Red at the Stone. . . 373 
Brugnon Vidette Musquee. . . 372 

Claremont 371 

Common Elruge 371 

Gowdray White 372 

Downton 370 

Du Tilly's 370 

Due du Tellier's 370 

Buede TeOo 370 



INDEX. 



667 



PAGE 

Due TiUiers 370 

Bukede Tilly 371 

Early Black 370 

Early Blnck Neicington 370 

Early Brugnon 373 

Early Newington 370 

Early Violet 373 

Elruge 371 

Emertoii's New White 372 

Flanders 372 

JSampton Court 373 

Hardwicke 371 

Hardwicke's Seedling 371 

Hunfs Early Taiciiy 372 

Hunt's Large Tawny 372 

Hunt's Tawnj 372 

Large Scarlet 373 

LargeWhite 372 

Leiris 370 

Lord Selsey's Elruge 373 

Luc&inbe's Black 370 

Lucombe''s Seedling 370 

Neafs White 372 

JSfew Bark Newington 370 

New Early Newington 370 

New Scarlet 373 

New White 372 

Oatlands 371 

Old Boman 372 

Perkins' Seedling 370 

Peterborough 371 

Petite Vioiette Hdtixe 373 

Pitmaston Orange 372 

Red Roman 372 

Rivers' Orange 373 

Raman 372 

Spring Grove 371 

Stanwick 373 

Temple's 371 

Victoria 373 

ywlet 373 

Violet Musk 373 

Violet Red at the Stone 373 

Vioiette AngerviUieres 373 

V^iolette Grosse 374 



PAGK 

Vioiette Hative 373 

Vioiette Musguee 373 

WiUiani's Orange 372 

Willium''s Seedling 372 



NUTS. 

1. CHESTNUTS. 

Chestnut 374 

Chinquapin 374 

Dwarf Chestnut 374 

Spanish Chestnut 374 

2. FILBERTS. 

Cosford 376 

Frizzled 376 

Lambert 376 

Northamptonshire Prolific. . 376 

Pearson's Prolific 376 

Purple Filbert 376 

RedFUbert 376 

White Filbert 376 

3. HICKORY NUTS, BUTTERNUTS. 

Hickory Nut 376 

Shell Bark 376 

The Butternut 376 

4. WALNUTS, 

A Goque Tendre 375 

Dwarf Prolific 375 

Early -Bearing 375 

European 374 

Precocious 375 

Thin Shelled 375 



668 



INDEX. 



OLIVES. 

PAGE 

Broad-leaved 378 

Devil-wood 378 

Long-leaved 378 

Olivier a Fruit Arrondi 378 

Olivier Picholine 378 

Olivier Pleureur 378 

Weeping Olive 378 

Wild American 378 



ORANGE FAMILY. 

1. ORANGES. 

Bergamot 381 

Blood Red 381 

Common Sweet 381 

Double Bigarade 381 

Fingered 381 

Havana 381 

Maltese 381 

Mandarin 381 

Pear-shaped 381 

Mihhed 381 

St. Augustine 381 

St. Michael's 381 

Seville 381 

Shaddock 382 

Sweet Skinned 381 

2. LEMONS. 

Common 382 

Sweet 382 

3. Lniss. 
Common 382 

4. CITRONS. 

Common 382 



Madras. 



PEACHES. 

Admirable Jaune 420 

Alexandra 404 

Alexandra Noblesse 404 

Allison 413 

Amelia 404 

Camellia-flowered 421 

Carnation-flowered 421 

Cole's Early Red 405 

Cole's White Mdocoton 413 

Columbia 405 

Gooledge's Early Red Rareripe 405 

Cooledge's Favorite 405 

Crawford's Early 406 

Craiof&rd's Early MdoGoton. 406 

Crawford's Late 406 

Crawford} s Late Mdocoton. . . 406 
Crawforcrs Superb Malaca- 

tune 406 

Crimson-flowered 421 

Cutter's Yellow 421 

De Montigny 411 

Double-Blossomed 421 

Double Flowering Peach 421 

Double Swalsh 417 

Early Albert 406 

Early Alfred 406 

Early Sourdine 417 

Early Crawford 406 

Early Oerman 410 

Early May 409 

Early Newington 406, 418 

Early Newington Freestone . . 406 

Early Purple 408 

Early Purple Avant 409 

Early Rivers 407 

Early Royal George 417 

Early Tillotson 408 

Early Vineyard 409 

Early York 408 

Fine Heath 410 

Foster 408 

Freestone Heath 413 

French Sourdine 412 

French Chancellor 417 

French Mignonne 409 

Fruitland 409 

Fruitland Seedling 409 



INDEX. 



669 



PAGE 

George the Fourth 409 

Gold-Fleshed. 420 

Golden Mignonne 420 

Griffin's Mignonne 417 

GHffith 419 

Griffith Malacotune 419 

Griffith Mammoth 419 

Grimicood's New Royal George 409 
Grimicood'' s Royal George... 409 
Grosse IVIignonne 409 

Hale's Early 410 

Heath 409 

Heath Clingstone 410 

Hogg'^s Mdocoton 416 

Honest John 411 

Honey 411 

Indian Peach 405 

Johnson's Early Purple 409 

Judd^s Melting 412 

Kennedy's Carolina 413 

Kennedy' s Lemon Clingstone. 413 

La Grange 411 

La Royale 409, 412 

Lady Ann Steward 413 

Large Early York 411 

Large French Mignonne 409 

Large Neiaington 415 

Large Red Rareripe 412, 413 

Large White Clingstone 411 

Large YeUow Rareripe 421 

Largest Lemon 413 

Late Admirable 412 

Late Purple 412 

Lemon Clingstone 413 

Jjockyefs Mignonne 417 

Jjong Yellow Pine- Apple 413 

Lord Montague's Noblesse 414 

Lord Palmerston 413 

Imscious White Rarefi^pe. ... 413 

Madeleine Rouge d Petite 

FUur 417 

Malacatune 416 

Malagatune 416 

Marie Antoinette 421 

MellisKs Favorite 414 

Mignonne 409 

Milletfs Mignonne 417 

Morris Red 413 

Morris's Red Rareripe 413 

Morris's White 413 



PAGD 

I Morris's White Freestone 413 

Morris's White Rareripe 418 

Motteux's 412 

Mountain Rose 414 

Mulatto 405 

NeiVs Early Purple 409 

New York Rareripe 411 

New York White Clingstone. 411 

Newington 415 

Newington Peach 407 

Noblesse 414 

Nonesuch of N. C. *. 404 

Old Newington 415 

Oldmixon Clearstone 415 

Oldmixon CUng 414 

Oldmixon Clingstone 414 ,• 

Oldmixon Freestone 415 

Orangeburg 404 

Pace 405 

Peche Jaune 420 

Pecher a Fleurs Doubles 421 

Pecher a Fleurs Semi- Doubles 421 

PecJie Royale 412 

Pine-ajyple Clingstone 415 

Pourpi^ee Hdtive 408, 409 

Pourpree de Normandie 409 

Pourpree Tardive 412 

President 415 

President Church 416 

Prince of Wales 416 

Prince's Red Rareripe 412 

Princess of Wales 416 

Purple Alberge 420 

Purple Avant 409 

Rayzer's June 404 

Red Alberge 420 

Red- Cheek Malocoton 416 

Red-Cheek Melocoton 416 

Red Heath 410 

Red Magdalen 417 

Red Rarenpe 413 

Red and Ydlow Rareiipe 421, 

Reeves' Favorite 417 

Richmond 417' 

Ronald's Seedling Galande. . 409' 

Rose- Flowering 421j 

Royal George 416 

Royal Kensington 409 

Royal Sovereign 409 

St. George 418 

Sally's Peach. 404 



670 



INDEX. 



PAGE 

Scott's Early Red 418 

Seedling Noblesse 404 

Selby^s Cling 411 

Serrate Early York 408 

SmitJi's Early NewingtonAOl, 418 

Smith's Newington 418 

SmitJi's Newington 407 

Smock Freestone 418 

Snow 418 

Stromari's Carolina 404 

Stump the World 419 

Sturtevant 419 

Superb 417 

Superb Royal 409 

Susquehanna 419 

Swiss Mignonne 409 

Teton de Venus 412 

Troth's Early Red 419 

Van Zandt's Superb 420 

Vanguard 414 

A^ariegated-flowered 421 

Vdoutee de Meiiet 409 

Vineiise de Fromentin 409 

Ward's Late Free 420 

Washington 420 

Washington Red Freestone . . 420 

White English 410 

White Mehcoton 413 

White Rareripe 413 

Williamson^ 8 New Yoi'Tc 411 

Yellow Alberge 420 

Yellow Malagatune 416 

Yellow MaloMtmi 416 

YelloiD Pine-apple 413 

Yellow Rareripe 421 

Yellow Rareripe 420 

PEARS. 

A courte queue 581 

Abbe Mongein 553 

Abbott 440 

Adele de St. C err as 444 

Adele de St. Denis 444 

Albertine 445 

Alexander 440, 441 

Alexandre Berckman 452 

Alexandre Lambre 441, 442 

Ananas 442 

Ananas d'ilt 442, 443 

Ananas Fran(^ais 442 

Anderson 553 



PAOS 

Angora 553 

Arbre Superbe, 512 

Auguste Benoist 450 

August e de Maraise 459 

Augustus Dana 443, 444 

Autumn Melting 512 

B. O.de la Cmir 543 

Bachelier 451 

Baud de la Cour 543 

Barnetfs William 444 

Baronne de Mello 444, 445 

Bartlett 444 

Bartlett Bonchretien 444 

Beaute de Tervueren 553 

Belle Adnenne 577 

Belle Alliance 471 

BeUe Angevine 553 

BeUe de Berry 577 

Bdle des Bois 511 

Belle fipine Dumas 447 

BeUe Excellente 501 

Belle de Fiandres 511 

Belle Heloi^e 577 

Belle de Jefrsey 553, 

BeUe Lucrative 512 

Belle de Moire. 470 

Bellissime d^Hiver du Bur 553 

Benoist 450 

Bergamotte d'Avranches 535 

Bergamotte Fievee 512 

Bergamotte de Flandre 511 

Begamotte Lucrative 512 

Bergamotte Thouen 581 

Bergen 448 

Bergoloo 581 

Berriays 448 

Berthebirn 553 

Beurre d'Albret 455, 456 

Beurre d'Anjou 456, 457 

Beui^'e d^ Araudore 535 

Beurre d'Ardenpont 517 

Beurre d'Aremberg 517 

Beurre Audusson d* Hirer... 458 

Beurre Auguste Benoist 450 

Beurre d^AvrancJies 535 

Beurre Bachelier 451 

Beurre des Beiges 569 

Beui-re Benoist 450 

Beurre Benoist Nouveau. . . . 450 

Beurre Berckmans 452 

Beurre Blanc 581 

Beurr Blanc de Nantes 463 

Beurre or Bonne Louise dA- 

raudore 535 

Beurre Bosc ..452, 45» 



INDEX. 



671 



PAGE 

Bmrre de Bourgogne 511 

Beurre Boussock 495 

Beurre de Brignais 457, 458 

Beurre de Cambroa 517 

Beurre CJiarneuse 501 

Beaurre Clairgean 454, 455 

Beurre Goit 483 

Beurre de Gonick 459 

Beurre Gonning 459 

Beurre Davy 510 

Beurre Defais 458 

Beurre Defays 455 

Beurre de Def tinge 511 

Beurre Deftinghern 511 

Beurre Delbret 45G 

Beurre Diel 462, 463 

Beurre Dare de Bilboa 519 

Beurre Drapiez 573 

Beurre Durandeau 490 

Beurre Foidard 511 

Beurre de Fontenay 466 

Beurre de OeUe 463 

Beurre Gens 463 

Beurre Giffard 465 

Beurre Gris de Bilboa 519 

Biur-re Oris de Lux^on 466 

Beurre Gris de Portugal. 519 

Beurre Gns Superieur 466 

Beurre d' Ilardenpont 517 

Beurre d' Hardenpont de Ga/m- 

hron 517 

Baurre d'Hiver 466 

Beurre Grisd'Hiver Nouveau 466 

Beurre Incomparable 463 

Beurre de Kent 517 

Beurre Koninck 459 

Beurre de Kouiug 459 

Beurre Leon Le Clerc 468 

Beurre Lombard 517 

Beurre de LiK^an 466 

Beurre Lucrative 512 

Beurre Magnijique 463, 495 

Beurre de Malines 581 

Beurre Mauxion 469 

Beurre de Merode 495 

Beurro Millet of Angers. 469, 470 

Beurre Moire 470, 471 

Beurre Moiret 470 

Beurre de Montgeron. .. ,460, 461 

Beurre de Montigeron 461 

Beurre Nantaia 462 

Beurre de Nantes 461, 462 

Bourre Perrault 505 

Beuive Picquery 573 

Beurre Bochechourt 447 

Beurre de RocJwir 447 



PAGH 

Beurre Bouge 500 

Beurre Royale 463 

Beurre St. Amour 511 

Beurre St. Louis 447 

Beurre St. NicJwlas 505 

Beurre Soule 502 

Beurre Sjience 511 

Beurre Sterkmans 471, 472 

Beurre Superfin 472, 473 

Beurre Van Mons 444 

Beurre Vert 463 

Beurre de Waterloo 501 

Beurre de Weftterloo 495 

Beurre d' Telle 463 

Bezi de Caen 473. 474 

Bland '. 566 

Bloodgood 474, 475 

Bolivar 553 

Bolivar d'Hiver 553 

Bonchretien Barnett 444 

Bon Papa 577 

Bon Parent 533 

Bonne d'AvrancIies 535 

Bonne-ente 581 

Bonne de Longueval 535 

Bonne Louise d'Araudore 535 

Bonne de Malines 582 

Bonne Sophia 476 

Bosc Sire 511 

Bosch. 511 

Bosch NouvMe 511 

Boschpeer 511 

Bossoch 495 

Bouvier 533 

BoiD Parent 533 

Brandy wine 476, 477 

Bretagne le Gour 553 

Brialmont 477, 478 

Brillante 511 

Bnlliant 511 

Broicn St. Germain 553 

Buffam 478 

Buffum 478, 479 

Butter Pear 525 

Butter Pear of Philadelphia, 581 

Caen de France 479, 480 

Galebasse 548 

Galebasse dAlbret 456 

Galebasse Bosc 548 

Galebasse Pnncesse Marianne 548 

Galebasse Sterkmans 471 

Garlisle 581 

Catherine Lambre 480, 481 

Ghambefs Large 553 

Ghevalier 451 



672 



INDEX. 



PAGE 

Church 481, 482 

Citron des Cannes 539, 540 

Citron des Carmes 539 

Citron de Septembre 581 

CUiirgeau 455 

Clair geau de Nontefi 455 

Clapp's Favorite 482, 483 

Clarke ^ 481 

Clement Doyenne 444 

Clion 577 

Coit's Beurre 483, 484 

Colmar d^Hiver 582 

Colmar de Lot 447 

Colmar Nelis 582 

Colmar Van Mons 570 

Coloma d'Automne 573 

Columbia .484, 485 

Columbia Virgalouse 484 

Colmnbian Virgalieu 484 

Comte de Flandre 485, 486 

Comte de Limoges 447 

Conitesse de Terweuren 553 

Conseiller de la Cour 543 

Cornice de Toulon 577 

Cordelier 553 

Corndis 489 

Count Coloma 573 

Crotee 569 

CueiUette d'Hiver 577 

Cumberland of Belgium 524 

Curette 577 

D Horticulture 553 

Dalbret 456 

DaUas 486, 487 

Dana's Hovey 487, 488 

I>e Clion 577 

De Jersey 535 

De Louise 535 

De Melon 463 

De Monsieur Le Cure 577 

De Montgeron 461 

De Mott 568 

De Tonnes 490, 491 

Deacon Dillen 494 

Dean's 581 

Dearborn's Sanding 488 

Dearborn's Seedling. . . .488, 489 

Dechantsbii'ne 581 

Defays 498 

Dclovault 444 

D'Estcrkman'a 471 

De Nonne 458 

Des Nonnes 458 

Des Trois Tours 463 

D siree Cornells 489, 490 



PAGE 

Diel 463 

DieCs ButterUme 463 

Dillen 463 

DiUen d'Hiv&r 463 

Dix 491, 492 

Doyenne 581 

Doyenne d'Alfay 498 

Doyenne d'Alen9on 496 

Doyenne d'Automne 500 

Doyenne Benoist 450 

Doyenne blanc 581 

Doyenne Boussock 495, 496 

Doyenne Boussouck 500 

Doyenne Boussouck Nouvelle . 495 

Doyenne de Bnixdles 479 

Doyenne du Cornice 499, 500 

Doyenne Crotte. 569 

Doyenne Defais 498 

Doyenne d'fite 497, 498 

Doyenne Galeux 500, 569 

Doyenne Oris 500 

Doyenne Oris dHiv&r Nou- 

veau 496 

Doyenne d'Hiver d'Ale7i^on... 496 

Doyenne d'Uiver Nouveau. . . 496 

Doyenne Jlovey 526 

Doyenne de Juillet 497 

Doyenne Marbre 496 

Doyenne de Merode 495 

Doyenne Rouge 500 

Doyenne Boux 500 

Doyenne Sterkmans 471 

Doyenne White 581 

Doctor Corndis 489 

Doctor Dillen 494 

Doctor Nelis 493 

Doctor Reeder 493, 494 

Dr. Udales Warden 553 

Dorothee Ray ale 463 

Double Philippe 495 

Doyen Dillen 494, 495 

Driver 519 

Dry Tm-en 463 

Du Bouchet 442 

Du Cur'i 577 

Du Mas 447 

DuPradd 577 

Du Seigneur 512 

Du Tonneau 553 

Due de BourdeauK 447 

Due de Brabant 501, 502 

Due d' Orleans 543 

Duchesse d'Ang-ouleme. .502, 503 

Duchesse de Berry. 504 

Duchesse de Beny d'Ete 504 

Duchesse de Berry d'Hiver. . . 553 



INDEX. 



673 



PAGH 

Duc7ie»se de Berry de Nantes. 504 

Duchesse de Bourdeaux 505 

Duchesse d'Orleans 505, 506 

Early ChaumonteUe 539 

Eastern Belle 507 

Edmonds 508 

Edvyige 581 

Elkaheth Van Mom 540 

Ellis 509 

Emile d'Heyst 510, 511 

Emile de BocJvois 447 

Ejdne Dumas 447 

Epine de Limoges 447 

£pine de RocJwir 447 

£pine de Rochedwurt 447 

Eshleman 525 

Esperen 512 

Esperin^s Herrenbime 51 2 

Etourneau 582 

False SprecieiD 548 

Faux Bolivar 553 

Faux Spredew 548 

Favori Musque 442 

Flemish Beauty 511, 512 

Fondante d'Automme. . .512, 513 

Fondante de Bois 511 

Fondante de Chameuse 501 

Fondante de Maubege 512 

Footers Seckel 513, 514 

Fo^ircroy 463 

Fulton. 514, 515 

Gardner 581 

Garner 581 

General Taylor 515, 516 

General Todleben 516 

General Totleben 516, 517 

Genesee 569 

German Baker 553 

Giffart 465 

Glou-morceau 517, 518 

Glou Morceau de Cambron. . . 517 

Glout Morctau 517 

GlotLX Morceaux 517 

Golden Beurre of Bilboa. . . . 519 

Goodale 520 

GoodaWs Seedling 520 

Got Luc de Cambron 518 

Goulu Morceau 517 

Goidue Morceau de Cham- 
bran 517 

Gracioli d' Hirer 463 

Gray Butter Pear 500 

Gray Deans 500 

29 



PAGK 

Gray Doyenne 500 

GresiUier 512 

Gros Dillen '. 463 

Gros fin or long d* River 553 

Grosse Allongee 577 

Grosse de Bruxelles 553 

Grosse Dame Jeanne 553 

Grosse DorotJiee 463 

Grosse Marie 543 

Grune Magdalena 539 

Grune Sommer Magdalena . . . 539 

Guernsey 569 

GuiUaume de Nassau 463 

Hadley 532 

Hannas 522 

Hanners' 521, 523 

Hardempont 517 

Hardenpont d^Hiwr 517 

Ht-lene Gregoire 523 

Henkel 523, 524 

Henkel d'' Hiver 573 

His Poiteau 560 

Homewood 515 

Hooper's Bilboa 519 

Hosenschenck 524, 525 

HosenscJienck 525 

Hovey 525, 526 

Howell 526, 527 

Huntington 527 

Huron 566 

Huyshe's Prince Consort 528 

Imperatrice 511 

Jamin 501 

Jewess 532 

Jdimont 497 

Jolivet 497 

Joliemont 497 

Jones 529 

Jones's Seedling 529 

Josephine de Malines 530 

J<mfr(yy 577 

Juive 532 

Julienne 531 

Kaiser d'Automne 581 

Kaiserbime 581 

Keyparts 515 

Kilmer 546 

King of Wurtemburg 461 

Kirtland 532 

Kirtland's Beurre 532 

Kirtland' s Seckel 532 

Kirtland's Seedling 532 



674 



INDEX. 



PAGE 

Kronpiim Ferdinand 517 

Kronj)nm von Oestreich 517 

La Bonne Malinaise 582 

La Juive 532, 533 

La Quintinye 553 

LaCanas 533, 534 

Jjanglier's Victoria 518 

Lawrence 534, 535 

Le Beun^e 500 

Le Cure 577 

Lent St. Germain 553 

L^uis Dupont 573 

Jjouise Bonne d' AvrancTies. . . 535 

Ljouise Bonne d''Hivei'' 553 

Ijoidse de Jersey 535 

Louise Bonne de Jersey 536 

Louise Bonne of Jersey., 535, 536 

Louise d^ Orleans 573 

Louise de Prusse 569 

Linden d'Automne 517 

Lucrate 512 

Lycurgus 537 

Mahille 463 

McLaughlin 537, 538 

Madame Treyve 538, 539 

Madeleine 539, 540 

Madeleine 539 

Magdelen 539 

Manning's Elizabeth 540, 541 

Marechal de la Cour 542, 543 

MnrecJial Decours 543 

Maria Nouvdle 548 

Marianne 548 

Melon de Kops 463 

Merriam 541, 542 

Messire d'Hivefr 577 

Miel d'Waterloo 501 

Milanaise Cuvdier 582 

Missive d^Hiver 577 

Moire 470 

Molle Bouclie Nouvelle 511 

Monseigneur des Hons. . .543, 544 

Monsieur 577 

Monsieur le Cure 577 

Moore's Pear. 525 

Moore's Pound 525 

Mount Vernon 544 

Montague 532 

Muskingum 545 

Naaman's Greek 579 

Namen''s Greek 579 

Ne Plus Meiiris 457 

Ndis d^Hiver 582 



PA6B 

Neuve Maison 565 

Neufniaisons. 565 

Neuf-maisons 565 

NeiD Frederick of Wurtem- 

burg 461 

New St. Germain 554 

New Ya7'k Bed Gheek 562 

No. 135 Van Mon^ 577 

Nones 488 

Nouveau Maison 565 

Nouvelle d? Ouef. 581 

Nun's Pear 458 

Omer PacTia 560 

Onondaga 546 

Osband's Favorite 547 

Osband's Summer 547 

Ott 548 

Paradise d'Automne 548, 549 

Passa-tutti 569 

Petersilie Peer. 511 

Petite Marguerite 549, 550 

Philippe Stne 569 

Pickering Pear 553 

Pickering's Warden 553 

Picquery 573 

Pine Pear 581 

Piper 553 

Pitmaston Duchesse d'Angou- 

leme 550, 551 

Poire d'Albret 456 

Poire de Berriays 448 

Poire Davy 511 

Poire du Doyen 581 

Poire Durandeau 490 

Poire Giffard 465 

Poire Guillaume 444 

Poire Bis 560 

Poire de Limon 581 

Poire de^ Nonnes 458 

Poire de Persil 511 

Potts 518 

Pound 552, 553 

Pradello de Gataloqne 577 

Pratt 553, 554 

Prince's St. Germain. . . .554, 555 
Pnncess Marianne 548 

Queen of August 525 

Quinnipiac 559 

Bed Beurre 500 

Bed- Cheeked Seckd 562 

Bed Doyenne 500 

Beedefs Seedling 493 



INDEX. 



675 



PAGE 

581 

RoberUon 579 

Robinson 579 

Roe's Bergamot 555, 556 

Boi Jolimont 497 

Rostiezer 556 

Royal (TAngleterre 553 

Rutter 557 

Saco 520 

St. Ceiran 444 

Saint Dorothee 558 

Saint Ghislain 559 

St. Jean Baptiste 485 

St. Jean Baptiste d' JSiver. . . . 485 

Saint Menin 560 

Saint Marc 573 

Saint Ifichad of Boston 581 

St. Michael Dare 500 

St. Michael d'tte 497 

St. Michael d'Hiver 496 

St. Michd 581 

Saint Michel Crotte 569 

St. Nicholas 505 

Sainte-Madelaine 539 

Sam Brown 561 

Sarah 561, 562 

Seckel 562, 563 

Seckle 562 

Seigneur 512 

Seigneur d'Esperin 512 

Selleck 564 

Serrurier 565 

Serruricr d^Automne 565 

Shakespeare 562 

Sheldon 566 

Shenk's 525 

Sickel 562 

Smokehouse 525 

Souvenir d'Esperen 567 

Souvenir of Madame Treyve. . 538 

Stephen's Genesee 569 

Sterling 568 

Sterkman 471 

Stevens' Genesee 569 

Sublime Garnotte 581 

Summer Beurre d'Aremberg. 570 

Summer Doyenne 497 

Summer Bine-Ajjple 442 

Summer Virgalieu 547 

Surpasse Virgalieu 570, 571 

Surpasse Virgouleuse 570 

Swan'' 8 Orange 546 

Syckle 562 

SyUange Vert d'Hiver 463 

Theodore Van Mons. . . .671, 572 



__ . PAGE 

Thoum 582 

TrimMe 517 

Tyson '.'.'.572, 573 

Union 553 

Urbaniste 573, 574 

Urbaniste Seedling 573 

Uvedale's St. Germain 553 

Valencia 581 

Valentia 581 

Van Mons No. 154 540 

VermiUon d'en Haut 575 

Vicaire de Winkfield 577 

Vicar of Winkfield 576, 577 

Victoria 518 

Virgalieu of Nem York 581 

Virgaho 581 

Walker 577, 578 

Walker'' s Seedling 544 

Warwick Bergamot 581 

Washington 579 

Waterloo 501 

Watermelon 525 

Wayne 566 

Weisse Herbst Butterbime.. 581 

Wharton's Early 580 

White Autumn Beurre 581 

W?iite BeuiTe 581 

White Butter 581 

White Doyenne 581 

Wicar of Wakefield 577 

William 535 

William the Fourth 535 

Williams'' Bonchretien. ...... 444 

Wilmington 583, 584 

Winter Bell 553 

Winter Nelis 582, 583 

Wisner 566 

Wociaston 518 

Wharton's Seedling 580 

Tdlow Butter 581 



PLUMS. 

Abricot Vert 604 

Abricotee Sageret 604 

Admiral de Rigny 607 

Agen Datte 614 

Akdse's Green Gage 004 

American Yellow Gage 614 

Askew' s Golden Egg 622 

Austrian Quetsche 603 



676 



INDEX. 



PAGE 

Bavay's Green Gage 593 

Beekmari's Scarlet 610 

Belgian Purple 594 

Black Bainson 598 

Black Imperial 595 

Bleecker's Gage 594, 595 

Bleeeker's Scarlet 610 

Bleecker's Yellow 595 

Bleecker's Yellow Gage. 595 

Bleu de Belgique 594 

Bleu de Perque 594 

Blue Imperatrice 594, 595 

Blue Imperkd 595 

Bolmar 621 

Bolmsr 621 

Bohner's Washington 621 

Bradfm-d Gage 604 

Bradshaw 595, 596 

Brugnon Gage 604 

Bruyn Gage 604 

Bury Seedling 596 

Canfs late Green Gage 604 

Cloth of Gold Esperm 604 

Coe's Golden Drop 596, 597 

Coe's Golden Drop Violette.. 597 

Coe's Imperial 596 

Coe's Plum 596 

Coe's Violet 597, 598 

Common Damson 598 

Common Qaetsche. 602 

Copper 597, 598 

CovetcJie 602 

D'Agen 614 

Damas Gros 602 

Bamas Vert 604 

Bamas Violet Gros 602 

Bamask 602 

Bame Auhert. 622 

Bame Auhert blanche 622 

Bame Auhert Jaune 622 

Damson 598 

Bauphin 604 

DeDelice 599 

De Montfort 599, 600 

Denniston's Superb 600 

Biaphane 620 

Biaphane Laffay 620 

Bie Violette Konigin Claudie.. 616 

Dorr's Favorite 600, 601 

Brap d' Or Espereru 604 

Early Bavay 609 

Early Damson 598 



PAGE 

Early Green Gage 601 

Early Royal 618 

Early Russian 602 

Egg Plum 622 

Empress 595 

Fair''s Golden Drop. 596 

Flushing Gage 607 

Fanthill 612 

Foote's Golden Gage 601, 602 

Franklin 621 

French Copper 597 

Fulton 603 

German Gage 595 

German Prune 602 

German Quetsche 602 

GiUett 611 

Golden Esperen 603, 604 

Golden Gage 596 

Goring' s Golden Gage 604 

GoutteaOr 596 

Great Green Damask 604 

Green Gage 604, 605 

Gros Damas Vert 604 

Grosse Luisante 622 

Grosse Reine 604 

Grosse Reine Claude 604 

Guthrie's Late Green 605 

Henry Clay 605,606 

Hinckley 611 

Howard's Favorite 606, 607 

Hudson Gage 606 

Huling's Reine Claudia. 604 

Ida Gage 604 

Ida Green Gage 604 

Imperatrice 595 

Imperatnce Violet 595 

Imperatrice Violette 602 

Imperatrice Violette Grosse. . 602 

Imperial Gage 607 

Imperial Ottoman 608 

Imperiale blanche 622 

Irving' s Bolmar ()2l 

Isabel 611 

Isleworth Green Gage 604 

Jackson 621 

Jefferson 608 

July Green Gage 609 

Koetsche 602 

Large German Prune 602 



INDEX. 



677 



PAGE 

Lawrence's Favorite. . . .609, 610 

Laiorence'8 Oage 609 

Leipzic 602 

Livingston Manor 604 

Lombard 610 

Lewis 491 

Louis Brun 604 

McLaughlin 611 

Madison 600 

Magnum Bonum 622 

Marian 618 

Miner 611 

Minette 605 

Mirabelle Vert Double 604 

MonstrueuM de Bavay 593 

Monstrueuse d'Oullins 612 

Montgomery Prune 610 

Murray'' s Beine Claudia. 604 

New Golden Drop 596 

New Washington 621 

OuUin's Gage 612 

Oullin's Golden 612 

Oulli7i's Golden Gage 612 

Parker's Mammoth 621 

Phili/ppe J '621 

Plum de VInde 612 

Pond^s Purple 612 

Pond's Seedling 612, 613 

Prince Englebert 613, 614 

Prince's Gage 607 

Prince's Imperial 607 

Prince's Imperial Gage 607 

Prince's White Gage 607 

Prince's Yellow Gage 614 

Prune d'Agen 614, 615 

Prune d'AUemagne 602 

Prune d'Ast 614 

Prune de Brignole 614 

Prune Diaplinne Laffay 620 

Prune Goutted'Or 596 

Prune d'Inde blanc 622 

Prune du Boi 614 

Purple Damson 598 

Purple Favorite. 615 

Purple Gage 616 

Queen Claudia 604 

Quetsche d'AUemagne Grosse. 602 

Quetsche Grosse 602 

Quetzen 602 

Beagle's Gage 616, 617 



PAGE 

Red Gage 617 

Bed Magnum Bonum 619 

Beine Clauds 604 

Beifie Claude de Bavay 593 

Beine Claude de Bavay HdUve 609 

Beine Claude Duiphane 620 

Beine Claude Dorte 004 

Beine Claude Ildtive 601 

Beine Claude d:' Hudson 607 

Beine Claude Impiriale 607 

Beine Claude de Lawrence. . . 609 

Beine Claude d'OuMins 612 

Beine Claude Prlcoce 613 

Beine Claude Transparent. . 620 

Beine Claude Violette 616 

Beine Claudia hlanchela grosse 604 

Bensselaer Gage 604 

Bohe de Sergent 614 

Bobinson 611 

Royal Hative 618 

Royale de Tours 617, 618 

Saint Catherine 618, 619 

Saint Clair 593 

St. James' Quetsche 603 

St. Maurin 614 

Schenectady Catherine 619 

Schuyler Gage 604 

Smith's Orleans 619, 620 

Sucrin Vert 604 

Superior Green Gage 607 

Sweet Prune 602 

Tovmsend 611 

Transparent Gage 620 

Trompe Gar(^on 604 

Trompe Valet 604 

True Large German Prune . . 602 
2'urkish Quetsche 602 

Verdochio 604 

Verducia 604 

Veritable Imperatrice 595 

Vert Bonne 604 

Verte Tiquetee 604 

Violet Empress 595 

Violet Gage 616 

Violet Perdngon 619 

VioUtte 595 

Violette Queen Claude 616 

Washington 621 

Washington Jaune 621 

Watei'loo 596 

Wentworth 622 

White Egg 623 



078 



INDEX. 



PAGE 

White Gage ^^'^'^It 

WMte Holland 622 

White Imperial 622 

WMte Ma(/num Bonum 622 

White Mogul 622 

Wilmofs Green Gage 604 

Wilmofs Late Green Gage.. 604 
Wiimofs New Green Gage . . 604 

Yellow Egg 622 

YeUow Magnum Bonum 632 

Zwetsche 602 



POMEGRANATES. 
Acid-Fruited 624 

Subacid-Fruited 624 

Sweet-Fruited 624 

QUINCES. 

Angers 626 

Apple-shaped Quince 627 

Chinese Quince 628 

Cydonia Japonica 628 

Japan Quince 628 

Oblong Quince 627 

Orange Quince 627 

Pear-shaped Quince 627 

Portugal Quince 627 

Pyrus Japonica 628 

Eea's Seedling 628 

VanSyke 628 

RASPBERRIES. 

Abel 632 

Allen 634 

American Improved 632 

Arnold's Orange 631 

telle de Paluau 631 

BrincUe's Orange 634 

Clarke 631 

CoUinsviUe Miami 634 



Doolittle 632 

Boolittle's Black Cap 632 

English Purple 634 

English Bed 634 

Fastollf 632 

Filby 632 

Franconia 633 

Golden Thomless 633 

Hornet 633 

Hudson River Antwerp 633 

Huntsville 634 

Miami 634 



Joslyn's Black Cap 633 

Josiyn''s Improved 633 

Joslyn's Improved Black Cap. 633 

Knevet's Giant 633 

Large Miami Black Cap 634 

McCormick 634 

Mammoth Cluster 634 

Miami Black Cap 634 

New Bed Antwerp 633 

Ohio Ever-Bearing 634 

Ohio Baspberry 634 

Orange 634 

PhUadelphia 634 

Purple Cane 634 

Purple Prolific 634 

Bed Prolific 634 

Seneca Black Cap 635 

Superior Miami 634 

Surprise 635 

STRAWBERRIES. 

Abraham Lincoln 640 

Agriculturist 640 

Albino 643 

Albion White 643 

Barnes' Mammoth 640 

Bartlett 640 

Boston Pine 640 



INDEX. 



679 



PAGE 

Boyden's No. 30 G40 

British Queen 640 

Brooklyn Scarlet 641 

Bufah 644 

Bumon dcs Alpes Blanc, etc. 646 

Buisson 646 

Caperon Hei'maphrodite. ..... 647 

Caperon Hoycd 647 

Charles Downing 641 

Common Rouge 646 

Commun sans Filets 646 

Conical 647 

Des Alpes sans Filets 646 

Des Bois d Fruit Rouge 646 

Double- Beaiing 647 

Downer's Prolific 641 

English Red Wood. 646 

Fillmore 641 

French 641 

French Musk Hauthois. 647 

French's Seedling 641 

General McLeUan 644 

Germantoicn 642 

Golden Queen 645 

Green Prolific 642 

Hathaway 642 

Hathaicay's Seedling 642 

Hooker 642 

Hovey's Seedling 642 

Jenny Lind 642 

Jucunda 643 

Kentucky 643 

Knox's 700 643 

La Constante 643 

Lennig's White 643 



PAGE 

McAvoy's No. 13 644 

McAvoy's Superior 644 

MontJdjf^ vcitlwut runners . . . 646 

JTvsk JIauthois 647 

MyatVs British Queen 640 

Napoleon III 644 

Neicark Prolific 642 

Newlnnd's Mammoth 646 

Nicanor 644 

President 640 

President Wilder 644 

Prolific 647 

Red-Bush Alpine 640 

Red Wood 646 

Regent's Bxoarf 647 

Royal Hautbois 647 

Russell's Prolific 645 

Seth Boyden 640 

Sir Jose/ph Banks 647 

Stoddard's Alpine 646 

TremUy's Union 645 

Triomphe de Gand 645 

Trolhpe's Victoria 645 

Union 645 

Victoria 645 

Washington Alpine 646 

WJiite Albany 643 

White Bush Alpine 646 

White Monthly, icithout run- 
ners 646 

White Pineapple 643 

White Wood 646 

Wilson's Albany 645 

Young's Seedling 642 



H 36 79 




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